Delicious Oven Baked Sweet Potatoes

Tis the season for sweet potatoes, this is such an easy recipe, yet the results are amazing.  My grandparents always had sweet potatoes baking in the oven during the fall and winter months.  Anyone who came to visit them would smell the aroma at the front door than their nose would lead them to the wall oven where they were cooked and ready to eat.  We would grab a plate, search out the butter and gobble it down.  As the years went on, I would follow that tradition but I added a couple of other ingredients to go with the butter.  I promise your taste buds will be singing!

Ingredients:

Sweet Potatoes or Yams
Butter
Brown Sugar
Cinnamon

Preheat oven to 350

Bake the potatoes for about an hour or until fork tender.

Slice them down the center but don't cut in half completely.

Add a slice of butter, teaspoon brown sugar, cinnamon to taste.

Serve alone for a snack or with your favorite comfort food.  Told you it was easy, you tell me how delicious!

Happy Birthday Uncle Eddie

This post is dedicated to Alana's Uncle Eddie, my brother-in-law!

Happy Birthday!  Love, Baby Doll

Eddie is married to my hubby's sister, Lynn, also Alana's Godmother.  He affectionately refers to my daughter as "baby doll".  She adores him.  I decided to dedicate this post to him and his favorite meal.

I asked him what is his favorite meal, he of course came back with something sarcastic, so I replied "stop it"!  I than asked again "what is your favorite meal"?  He replies, "why"?  I think to myself, dear lord up in heaven, all I want to do is give him a surprise birthday dedication and he won't give me a straight answer.  I than say, "just work with me here, I don't want to tell you yet".  He replies:  Veal Parmigiana!

Eddie and I have one great thing in common.....WINE!  As soon as I enter his home, he pulls out a bottle of nice red wine, removes the cork, and proceeds to pour me a glass.  I really like that about him!

Happiest of birthdays Eddie, hope it is great and I cannot wait to visit soon to toast to your day!

So excited he picked Veal Parmigiana, my hubby's favorite is Chicken Parmigiana.  You choose the meat, the rest remains the same.

Eddie's Birthday Dinner

Ingredients:

4 - Veal or Chicken Cutlet, Pounded Thin
2 Eggs
Milk
Seasoned Bread Crumbs
8 Slices Provolone Cheese
Shredded Mozzarella Cheese
Marinara Sauce (Recipe below)
Olive Oil
Salt and Pepper, to taste
1 lb Pasta

Preheat oven to 300, proceed to make the sauce.

Marinara Sauce:

1 32 oz Can Whole Tomatoes, Mashed - preferably with basil
1 Small Can Tomato Sauce
Salt and Pepper to taste
Olive Oil
5 Cloves Garlic, minced

In a sauce pot heat the olive oil over medium high heat, then add the garlic, saute for one minute.

Add the whole tomatoes and sauce, salt and pepper to taste.  Allow to simmer for 20 minutes.

Put a large pot of water on for pasta, once boiling add salt.

Directions:

In a pie plate, or wide, deep dish add the milk and eggs, mix well and season with salt and pepper.

In another deep dish, add the bread crumbs.

Bread the cutlets, first in the egg mixture, than in the bread crumb, pressing well into the meat.  Set aside.

Heat the oil in a large frying pan over medium high heat.  Add the breaded meat, cook until golden brown then turn to brown other side.  Have a plate with paper towels by the stove.  When meat is finished, allow to drain on the paper towels, than transfer to a cookie sheet.

Place the meat in the oven to keep warm.

Add the pasta to the water.  Remove the cutlets from the oven and lay two pieces of provolone cheese on each piece of meat then top with mozzarella cheese and return to the oven.

When the pasta is finished, so is the meat, cheese should be melted and bubbly.  Drain the pasta, add to pasta bowl and toss with some of the sauce, reserving the rest for the sauce for the meat.

On warm plates, place the meat and ladle reserved sauce over it.

Serve with pasta, grated cheese and crusty bread!

Eddie and his lovely bride Lynn ~ Alana and I behind them
They just celebrated 30 years of marriage!
Love you guys!!

Pumpkin Bars, Baked With Love

I dedicate this recipe to my mother, my best friend, my inspiration!

My mother has been fighting non-hodgkins lymphoma, she was once in remission, but it reared it's ugly head again in January.  She has now finished her grueling chemo treatments, 8 rounds of radiation, and is now gearing up for a stem cell transplant.  Her strength and attitude have been nothing short of amazing!

Throughout my life, my mom has been my rock, she was always someone I looked up to.  Her positive attitude and love for life have always been contagious.  I always remember our phone ringing off the hook with people calling to talk with her.  My friends chose my house to hang out because my mom was just like us, full of free spirit and laughter.  In short, my house was the place to be!

Now, I am all grown up, married and raising my own child.  I still cannot imagine life without her, and knowing she is fighting cancer for the second time is so scary.  There are times when I face it head on, and that is not a good idea, I simply cannot accept it.   It is much to painful to stare at, so I choose to pray and tell myself it will be ok, it simply has to be!

My love for cooking started in my mother's kitchen, watching, and helping her every night.  She is a fabulous cook, and great baker.  This is one of her signature desserts.  I only ask that when you decide to bake this up, you say a prayer for the woman who this is dedicated to, my MOM!  I love her so much!

My daughter Alana and my mother are extremely close and she will often draw her loving cards to keep her spirits up.  It touches my heart to know my 8 year old is aware of the love my mother needs right now.  Here is Alana after carving her own pumpkin, she is so proud of it!  I figure, I will include it here since we are on the pumpkin subject.

My cousin Gina is on the food advisory board for the local newspaper, the Daily Journal.  She wrote and dedicated a wonderful article for my mom featuring her pumpkin bars.

I thought it would be the perfect time to add this to my blog and share with you.  Gina is like a daughter to me, and another mother to my Alana.  I truly don't know what I would do without her.  She does so much for me and my family.  There are no words for the gratitude and love I feel for her!  Gina Fiocchi, love ya, miss ya, call ya!  You are my best friend, I could not do, what I do every day without you!  You are such a wonderful, thoughtful person, and our family is blessed to have you!!

Here is the article:  http://www.thedailyjournal.com/article/20131009/LIFESTYLE/310090048

God bless you mom, as you take the next step towards recovery.  You will beat this again, but this time for good!  We have lots of fun things to do yet so stay strong, focused, and positive.  We all know you will win again!!

Ingredients:

3/4 Cup Butter
2 Cups Sugar
1 16 oz. Can Pumpkin
4 Eggs
2 Cups Flour
2 Teaspoons Baking Powder
1 Tsp Cinnamon
1/2 Teaspoon Salt
1/4 Teaspoon Nutmeg
1 Cup Walnuts, chopped (optional)

Directions:

Preheat oven to 350

Greased and floured 15 x 10 Pan

Cream together the butter and sugar until light and fluffy.

Blend in pumpkin and eggs.

Add flour, baking powder, cinnamon, baking soda, salt and nutmeg.

Spread mixture into pan.  Bake for 30 to 35 mintutes.

Cool and frost with cream cheese frosting.

Cream Cheese Frosting

1 (3oz) Cream Cheese, softened
1/2 Cup Butter
1 Teaspoon Vanilla
3 Cups Confectioners Sugar

Combine softened cream cheese, butter and vanilla, mixing until well blended.

Gradually add sugar, mixing well after each addition.

Spread over the cake and top with chopped walnuts.  Cut into bars.

Succulent Pork Roast

It is National Pork Month.  No, really.  

I heard this, and than I did some research, and it's true!  

Here is what I found:  Decades ago, October was the major month in which large amounts of hogs would be brought to the market.  Though times have changed and production practices have evolved, October Pork Month is one way in which history and tradition have lived on in the pork industry.  

Iowa is the number one pork producing state in the nation.  

Iowa, a place my hubby loves to hunt, my very own Davy Crocket!  I always told him I would prefer he hunt for hogs, I love pork, but he still brings home the prize buck.  

October is the month to celebrate pork.  The other white meat, so show your support and make this delicious, oh, so easy roast.  I promise it will be, tender, juicy, and full of flavor.  

( I just heard you thank me.)

Oh, how I love life.  For life includes dinner like this.

The stars of the show:

Pork Roast

Pork Gravy Packet

Lipton Onion Soup Mix

Adobo, To Taste

Garlic Powder, To Taste

Black Pepper, To Taste

Rosemary, To Taste

Fresh Parsley, Chopped

Onions, Sliced or Cipollini Onion which are small round, no need to cut them up.

Directions:

Preheat oven to 300

9 x 13 Pan or Pyrex baking dish

Rinse off the roast and pat dry with a paper towel.

Combine in a bowl the pork gravy packet, 1/2 the packet onion soup mix, adobo to taste, garlic powder, black pepper and rosemary.  Mix well

Heat oil in frying pan until hot, sear the roast on all sides and set is a dish to cool, just enough to brown it.  

Lay a large piece of foil inside the baking dish, enough to wrap entire pork roast.  Sprinkle the other half of the onion soup mix on the foil then top with the onions.

Sprinkle the entire roast with the seasoning mix and rub all over.  Set the seasoned roast on top of the onions and top with the parsley.  Close up the foil so it is completely sealed.  No need to add any liquid.

Bake in preheated oven for 3 to 4 hours depending on size.  

The gravy it makes will be perfect for a side of mashed potatoes.   Allow the roast to rest for 10 minutes then slice, top with the juices and lay the onions over top.  Taste the juices, if they are a little salty add some hot water to even out the flavor.

Yummy for my tummy!

No Fail Apple Crisp

Going to continue with another apple recipe.  I made this yesterday for company and it turned out great.  It is not like me to stay with the same ingredient, but since apples are so plentiful right now, I just had to share.  We will just call it our theme for the week.  It was so easy and the taste was divine!

Serve it warm and top with vanilla ice cream.  Pure heaven!!

Any variety of apple will work, I used golden delicious.

Topping:

6 Tablespoons all-purpose flour
1/4 Cup packed light brown sugar
1/4 Cup granulated sugar
1/4 Teaspoon cinnamon
1/4 Teaspoon nutmeg
5 Tablespoons butter, cut into 1/2 inch pieces and softened
1/2 Cup Oats, or Walnuts, or Pecans finely chop nuts if using

Filling:

6 to 8 Apples, peeled, cored and cut into 1 inch pieces
1/4 Cup Sugar
1 Tablespoon brown sugar
Cinnamon to taste
1 Tablespoon fresh lemon juice

Directions:

For the topping:  Mix the flour, sugars, cinnamon, nutmeg.  Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks like crumbly wet sand.  Add the oats or nuts, and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking.

For the filling:  Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees.  Mix the apples, sugars, sprinkle on cinnamon, and the lemon juice together and place in an 8 inch square glass or ceramic baking dish or a 9 inch deep dish pie plate. Distribute the chilled topping evenly over the fruit.

Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes.  Let cook on wire rack for ten minutes before serving.

Super Easy Apple Cake

Apples are so plentiful right now and we are always looking for new ways to use them.  I am fortunate I have two apple trees in my back yard and this year was the year for them to flourish, thanks to my husband giving them extra TLC.  We planted our trees the year Alana was born, in fact I was pregnant when the little trees arrived.  They looked like a Charlie Brown Christmas tree.  So bare and so small.  I thought it would be a miracle if we ever took a bite out of an apple.

Thoughts of Julia Roberts were swimming in my head when she was in the movie Sleeping with the Enemy, she rented a home in the South with an apple tree in the back yard.  I watched her pick, and gather the apples that she placed in a pile in the front of her country style dress.  She then returned to her kitchen to make a homemade apple pie, and I thought how great it must be to walk in your own back yard, pick apples and immediately bake them up into something wonderful.

My dream came true and I had the most beautiful apples this year, so I did what I always wanted to do, I picked the apples and baked a wonderful dessert.  Take a look at my apples, still basking in the sun, aren't they a beauty?

This dessert is so easy and you won't believe how fast it is to do.  If you don't have beautiful apples growing in your yard, don't fret,  just stop by the store and grab a few.  You will only need 3 for this dessert.  Seriously, this cake is so moist and no one will ever know you used boxed cake mix.  Perfect for times when you have to make a dessert with little time and so few ingredients.

Preheat oven to 350

Grease a tube pan

Ingredients:

1 Box Super Moist Yellow Butter Cake Mix
1 Tablespoon Ground Cinnamon
1 Teaspoon Vanilla Extract
3 Apples, peeled, cored and finely diced
1/2 Cup Chopped Pecans or Walnuts

Prepare the cake mix according to the package directions.  Stir in the cinnamon and vanilla extract, then fold in the chopped apples and nuts.

Pour the batter into prepared pan.  Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake come out clean.  Allow to cool.  Sprinkle with powdered sugar.

Here is the finished product, doesn't it look yummy?

Sunday Gravy With Pasta

This, of course is the holy grail of all Italian food, the one Italian families eat the most, every Sunday for sure.  In my family we had pasta with gravy every Sunday and then again on Wednesday.  We make a large pot then save what is left for Wednesday. My two favorite days of the week, nothing smells better then a pot of gravy simmering on the stove.  Be sure to have fresh sliced bread, I always spoon some of the simmering gravy on top, great snack before the real deal!  Make an extra large pot and freeze it for another time, so easy to pull out of the freezer, heat and serve over pasta.  No excuses for bottled sauce!

The great debate: Is it sauce or gravy?  If your name ends in a vowel, it's gravy, and you won't convince me other wise.  We also "put the pot up"which is putting the pot on the stove to boil the pasta.

Seek out the best sausage you can find, we are lucky to have Serra's sausage and they make the best!  Some Italian markets have homemade as well, it will make the difference in the flavor of your gravy.  I also put up my own tomatoes, since I live in New Jersey, what is better then Jersey plum tomatoes.  If you don't have fresh tomatoes, canned are fine, San Marzano are the best.  I love an assortment of meat, use what you love.  I will add chicken, beef cubes, venison cubes, whatever I happen to have.  The staple for me is sausage and country ribs and meatballs.  Then I add whatever else I want to that. Meatball recipe is listed in an earlier post, check the labels.

1/2 Pound Italian Mild Sausage, cut into one inch pieces
1/2 Pound Italian Hot Sausage, cut into one inch pieces
1 Pound Country Spare Ribs, bone in
Meatballs, 2 per person
2 - 28 or 32 Ounce Can Italian Style Whole Tomatoes with Basil, Mashed
2 - 8 Ounce Can Tomato Sauce
1 - 6 Ounce Can Tomato Paste
1/2 Cup Olive Oil, enough to cover bottom of pot
5 Cloves Fresh Garlic, Chopped
1 Small Onion, Chopped
Salt and Pepper to taste
Favorite Pasta
Grated Cheese for serving

Heat oil in a large sauce pot over medium high heat.  Add the onions and cook until translucent.  Add the garlic and cook for one minute, adjusting the heat if necessary.  Add the sausage and spareribs until brown on all sides, does not have to be cooked through, if will finish cooking in the sauce.

Add the mashed tomatoes, tomato sauce and paste.  Still well and add salt and pepper.  Bring to a boil then reduce heat to low and allow to simmer for 2 to 3 hours.  Stir occasionally so it does not burn, if you feel burn spots on bottom of pot, do not scrape up, or you will have a burnt flavor to your gravy.  When the gravy is finished, put the pot up for pasta, cook until al dente.

Pour over your favorite pasta with a fresh garden salad, crusty Italian bread and grated cheese, Mangia!

Breaded Chicken Cutlet Topped With Fresh Arugula Drizzled With Sweet Balsamic Glaze

Question:  What happens when my only child leaves the house for a week to stay at her grandmother's beach house, and I decide to surprise my husband with a brand new meal featuring two of his favorite ingredients?

Answer:  He smiles and says, I don't think this is going to be so bad after all.

I knew from the moment we left our daughter at the shore to come home, I was going to need to kick it up a notch, (thank you Emeril for the catchy phrase) and show my hubby that it might not be so bad having an empty nest.  He was totally depressed, (daddy's little girl) and I was.....slightly looking forward it, ok.... a lot looking forward to it.  I mean, I would actually be able to shower longer, blow dry my hair until it was totally dry, put my make up on in the bathroom mirror, (I usually do it in the parking lot at work), crazy, right?  Needless to say, mornings are very hectic.  The best part, I can make recipes she hates and we love without any complaints, yippee!

Why should I worry, my daughter is with my mother-in-law, the one who raised 4 children, and they are all ok.  My mom was there too, and my brother and I are also ok.  Alana is in good hands, and making wonderful, summer memories!  There, I feel better about being happy.

Day one:  Chicken Cutlet(his favorite) topped with arugula(his other favorite), talk about a win, win situation.  I am going to make him want to marry me all over again and on a Monday, I call that determination.  I tried this recipe at a local restaurant and knew I could recreate it, so simple.

Needless to say, day one was a huge success.  When I came home from work, I made his favorite drink, and served it to him outside under the clear blue summer sky, he was swinging on the hammock smiling at me.  We chat for a bit, I am also sipping my favorite drink.  It's going well so far.  I start walking (maybe sashay, wink and smile) a way, dinner will be ready soon I say, and proceed to my favorite spot, my kitchen.  My hair looking pretty good, I might add.  Maybe that is why he is smiling, hmmmm.

Here is the recipe and trust me it worked....it more then worked.....it was fabulous!  He continued to smile, I had the feeling he would be driving home a little faster each night.  The very next day he said he could eat that meal again, two days in a row, WOW!  Now that is what I call success, but I had other food ideas up my sleeve.

We met with Alana after our wonderful week of fun food and reconnection, then stayed another week with her for a family vacation.  She was perfectly fine and happy.  I must admit, I missed her terribly; it was time to return to family life, I am blessed.

The stars of the show:

2 Eggs, lightly beaten
1/4 Cup Milk
2 Cups Seasoned Breadcrumbs
Boneless Chicken Breast, rinsed and patted dry, give it a good pounding
Light & Mild Olive oil, Peanut Oil, or Canola Oil for Frying
1 Tablespoon Butter
Fresh Baby Arugula, rinsed well and spin dry, salad spinner works great
Extra Virgin Olive Oil
Block of Parmigiano Reggiano
Balsamic Glaze, found in the vinegar aisle
Salt and Pepper to taste

Directions:

Add the light oil and butter to the bottom of the pan in a large skillet over medium high heat.

Set up your dredging stations:  One rimmed plate (pie plate works great) for eggs and milk, mix well and season with salt and pepper.  One rimmed plate for the bread crumbs.  Using a fork, coat your chicken pieces first in the egg mixture then in the crumbs, pressing the chicken into the crumbs to throughly coat.

Fry each breast in the oil/butter until brown about 5 minutes per side.  Remove and drain the chicken onto a paper-towel-lined dinner plate.  Once drained, if you have more chicken to fry, then add the cooked chicken to a baking sheet with the oven set on 250, place in oven to keep warm until ready to serve.

In a separate bowl, add the arugula, toss with extra virgin olive oil to just coat, sprinkle with salt and pepper.  Arrange the arugula on top of the breast, shave on the parmagiano Reggiano, a veggie pealer works great for this, and drizzle the balsamic glaze over all.

I served this with tomato and mozzarella salad(his other favorite) with a nice loaf of Italian bread.  This is all you need for a fast, fabulous, midweek meal that is sure to please!

Pappardelle Pasta with Mild Sausage, Tomato & Fresh Cream

Pappardelle is a wide ribbon pasta which works very well with hearty sauces like this.  Any pasta will work, but I love this for a change to our every day pasta choices.  I have in the past used broccoli rabe sausage usually found in speciality Italian markets.  This will take it to a whole new level.   Have a nice bottle of wine ready, and a loaf of crunchy Italian bread.  I promise you won't be disappointed, it is bursting with flavor!

Ingredients:

1 28 Ounce Can of San Marzano Tomatoes, Crushed
3 Tablespoons Olive Oil
1/2 Cup Finely Diced Onion
4 Cloves Garlic, Chopped
4 Italian Sausage Links, Removed From The Casings or Buy Bulk
1 Cup Light Cream or Heavy
1/2 Teaspoon Dried Oregano
Salt and Pepper to Taste
1/2 Teaspoon Red Chili Flakes
1/3 Cup Fresh Parsley
1 Pound of Pasta
To Serve:
Grated Pecorino Cheese

Directions:

Heat a pot of water to boil for the pasta.

In a heavy bottomed saucepan, heat the olive oil and then cook the onions until tender.
Add the sausage meat and cook until lightly browned, breaking up the meat as it cooks.
Next add the garlic and cook another minute until fragrant.
Add the tomato, oregano, salt, pepper, red pepper and cook for 10 minutes on low heat.
Add the pasta to the boiling water along with salt and cook until pasta is "al dente".
While the pasta is cooking, our the cream into the tomato sauce and stir well, then cook over low heat until thickened.  Add the chopped parsley.  When pasta is finished, toss with the sauce and sprinkle on grated cheese.  Serve Immediately.