Saturday Morning Quiche

Yes, making hash browns from scratch is preferred, but if you're in a pinch, but still have the craving, here you go!

Saturday Morning Quiche

Crust Ingredients:

• 3 cups frozen hash browns, defrosted in microwave
• ¼ cup butter, melted
• Butter Pam
• Salt & Pepper

Crust Directions:

• Spray a 10” pie plate with Butter Pam.
• Mix defrosted hash browns with melted butter.
• Salt & Pepper to taste.
• Press mixture into pie pan and bake in 450 oven for 25 minutes.

Ingredients for the filling:

• ¾ cup ham or thick sliced Canadian bacon, chopped
• ¾ cup eggs, beaten well
• 1 cup half/half
• 6 ounces cheddar cheese, shredded
• ½ cup green onion, sliced thinly
• Salt & Pepper
  

Directions for filling:

• Mix all together adding salt & pepper to taste and beat well with a whisk.
• Pour into cooked crust and bake in 350 oven for 30 minutes.
  
  Top with a dollop of sour cream and your favorite hot sauce if you like.

Brunch for a Crowd

This is a great 'do the night before' breakfast recipe - perfect for Christmas morning. Clean up the mess the day before, pop it in the oven as kids are opening their stockings and by the time you're ready for your first mimosa...breakfast is ready! Mexican food is my all time favorite and this is a great way to add a little feliz navidad to your morning.
Merry Christmas,
Cam

Brunch for a Crowd
Ingredients:

• 8 slices of bread, trimmed and cubed
• 1 1/2 # ground sausage, cooked and drained (you can use breakfast, Italian or chorizo)
• 2 C milk
• 1/2 t salt
• 1/2 t dry mustard
• 6 eggs
• 1 - 1 1/2 # shredded, sharp cheddar cheese
• 1 can diced green chilies
• 1 can sliced olives (optional)
• Optional toppings: Sour cream, cilantro, tomatoes, avocados, salsa, etc.

Directions:

• Grease casserole dish
• Place cubed bread in dish (cover the bottom of the dish)
• Add cooked, drained sausage (2nd layer)
• Add half the shredded cheese
• In bowl, beat the eggs with milk, salt mustard and green chilies.
• Pour egg mixture over the sausage, bread and cheese layers.
• Top with remaining cheese. Use as much or little as you like.
• Cover with foil and refrigerate overnight.
• Bake at 325 degrees for 1 1/2 hours
• Remove foil and bake another 15-30 minutes or until eggs are fully cooked.
• Cool for 10 min and serve~
• Great to top with your favorite salsa, sour cream, cilantro, chopped tomatoes and guacamole.

Luscious, Creamy, Cheesecake

Guess this week is 'all things mom'. While the coffee cake says Christmas morning, cheesecake says everything else! I have a good-sized crew that will echo... my mom's cheesecake seriously ROCKS. If you're into the thick, lighter New York-style cheesecake...this IS NOT your recipe. BUT, if you're into luscious, creamy, rich and OH MY GOSH decadent cheesecake...look no more.

This is the number one requested item at all family functions - especially Auntie Linda's Thanksgiving feast! However, I will note, DO NOT attempt to replace any of the below ingredients with 'light' or 'low fat' products...as my step-sister Krisi learned painfully(sorry, Krisi, had to share to save others). Hey, moderation can totally start in a few weeks.

From my table and my mom's to yours...

Cheesecake

Graham Cracker Crust Ingredients:

• 6 T butter
• 24 graham crackers
• 1/4 C sugar

Layer 1 - Cheesecake Ingredients:

• 2 -8 oz. Philadelphia cream cheese
• 2 Eggs, beaten
• 3/4 C Sugar
• 2 t. Vanilla
• 1 t. Lemon juice

Layer 2 - Topping Ingredients:

• 1 C Sour cream
• 1 t Vanilla
• 3 1/2 t Sugar

Directions: Pre-heat oven to 350 degrees

Graham Cracker Crust:

• In small saucepan, melt butter.
• Place graham crackers in a zip lock bag and press with a rolling pin until finely crushed - you need about 1 1/2 cups of crushed crackers. (I think they sell crushed graham crackers in a box now too) This is best done in small batches.
• In a medium-sized bowl, add the graham crackers and sugar - mix.
• Add the melted butter.
• Mix with your hands until moist (sorry, Sarah, had to use that word).
• Press into 9-inch pie pan

Layer 1 of the cake:

• Combine layer 1 ingredients, beat until fluffy.
• Pour batter into graham cracker crust.
• Bake 15 minutes. Cool for 5 minutes.

Topping:

• Combine topping ingredients, pour into pie, back another 10 minutes.

Cool and refrigerate overnight.

Enjoy!

Sour Cream Chocolate Chip Coffee Cake

My mom makes a few items that not only represent taste, but Christmas morning tradition to our family. In fact, she's been known to set-up quite the assembly line baking up to a dozen of her mom's legendary Sour Cream Chocolate Chip Coffee Cakes. She now invites the grandkids to help and ships the goods to Colorado, Palm Springs and sometimes even Nevada! My mom lost both her parents in a tragic plane crash when she was in her early 3o's. .. so cooking and baking some of Grandma Sylvia's favorite dishes is not only a treat, but also our way of keeping her memory alive.

Of course each of the kids and grandkids like little twists - some with raisins, some without, some with nuts, some without. But what is unanimous...all of us LOVE and look forward to Sour Cream Chocolate Chip Coffee Cake....in fact, I know this is now an added tradition for many of my friend's families...like the Greenhaw's, Redfern's and Elliott's.

From my kitchen, my mom's kitchen and my grandma Sylvia's kitchen,
Enjoy

Sour Cream Chocolate Chip Coffee Cake

Ingredients:

• 1C Butter
• 1 1/2 C Sugar
• 2 Eggs, beaten well
• 1 t Vanilla
• 1 C Sour Cream
• 2 C. Cake Flour (Swanson's boxed cake flour - NOT normal flour)
• 1 t. Baking Powder
• 1/2 t Baking Soda
• 1/2 t Salt

Topping:

• 4 T Sugar
• 1/2 C Nuts, finely chopped (Almonds, pecans, or nothing)
• 1 t Cinnamon
• 1/2-3/4 C Mini chocolate chips
• 1/2 C Golden Raisins (only in the center layer, NOT on top and can be totally optional. Bryson always prefers NONE)

Directions:

• Pre-heat oven to 350 degrees.
• In a large bowl, beat eggs well.
• Add butter, sugar, vanilla and sour cream - beat very well.
• In a second bowl, add sifted cake flour, baking powder, baking soda and salt.
• In a third, smaller bowl, combine the topping ingredients: sugar, nuts, cinnamon and mini chocolate chips.
• Grease a tube pan (NOT A BUNDT PAN)
• Pour half of the batter into the tube pan.
• Sprinkle half of the topping and all of the raisins (if you're using them)
• Pour the remaining batter and then top with the remaining topping mixture.
• Bake for 50 minutes.
• Completely cool before removing from pan.

Rum Cake: For Grown-Ups

Pumpkin pie, apple pie, cheesecake...all lovely and very traditional. If you're looking to change it up, but don't want to stray too far from tradition, add this to your dessert buffet. I am not a huge baker, so I love bundt cakes - no need for perfection! This cake isn't too sweet and has the perfect kick after you mack down all that turkey.
From my table to yours...

Rum Cake
Ingredients:

• 1 package yellow cake mix
• 1 package (3 3/4 oz) vanilla instant pudding
• 4 eggs
• 1/2 c cold water
• 1/2 C dark rum
• 1/2 C salad oil
• Rum Glaze (recipe follows)
• Chocolate Glaze (recipe follows)
• 2 T chopped nuts

Directions:

• Preheat oven to 325. Spray a 10 inch tube pan with Pam and flour.
• Mix cake mix, pudding, eggs, water, rum and oil until smooth.
• Pour into prepared pan and bake for an hour. Cool 25 minutes.
• Invert on cake platter (or dish that has ample space for dripping the glaze around bottom of cake).
• Using a toothpick, make small stabs on the top of the cake (so the glaze will absorb slightly).
• Spoon and brush Rum Glaze evenly over the cake.
• When cake is fully cooled, drizzle with Chocolate Glaze topping and sprinkle with nuts.

Rum Glaze

Ingredients:

• 1 stick butter
• 1/4 C water
• 1 C granulated sugar
• 1/2 C dark Rum

Directions:

• Melt butter in saucepan.
• Stir in water and sugar - boil for 5 minutes.
• Remove from heat and stir in rum.

Chocolate Glaze

Ingredients:

• 4 oz. semi-sweet chocolate
• 1 t butter

Directions:

• Melt chocolate and butter on very low heat in saucepan until melted.

Dutch Babies

Saturday mornings...different for every person or family. Is your perfect Saturday the newspaper, coffee and a run? The smell of bacon frying in a hot pan? The joy of not having to set the alarm? Sticky fingers of little ones as they dig into the next bite of heaven? Whatever your pleasure, these Dutch Babies are a lovely Saturday addition.
From my table to yours...

Dutch Babies
Ingredients:

• 3 eggs
• 1/2 C flour
• 2T melted butter
• 1/2 t salt

Garnish:

• Lemon wedges
• Confectioners' sugar
• Maple syrup
• Fresh, sliced strawberries

Directions:

• Pre-heat oven to 400 F
• In a mixing bowl, beat eggs until blended
• Add flour to eggs (slowly), beat until smooth
• Add milk (slowly), beat until smooth
• Lightly beat in 2 T melted butter and salt.
• Thickly butter two 9-inch pie pans (yes, cooking spray works too).
• Pour half the batter into each
• Bake 10 minutes. reduce heat to 350 F and bake for 5 min longer
• Serve immediately with melted butter, lemon wedges, confectioners' sugar, strawberries and syrup for toppings! Lovely Saturday morning in the making...

Tuna with Horseradish, Lemon and Mustard

This was published in the Washington Post a few weeks ago. I finally got around to whipping this bad boy up ...and it was pretty dang fab. Sweet, sour and spicy - the perfect combination in my book!
From my table to yours...

Tuna with Horseradish, Lemon and Mustard
Ingredients:

• 1 1/2 T prepared horseradish
• 7 ounces plain low-fat Greek-style yogurt
• Fresh ground black pepper
• 1 lemon
• 1 t hot English mustard
• 1 t red wine vinegar
• Leaves from 3 sprigs of flat leave parsley (save some for garnish too)
• 1 1/2 # piece of tuna
• Kosher salt

Directions

• Move the oven rack to 5 inches from the broiler; preheat broiler.
• Line a rimmed baking sheet with foil.
• Combine the horseradish and yogurt. Add pepper to taste.
• Using a grater, zest the lemon (2t) then squeeze the juice (3-4T) into a small bowl. Stir in the mustard and vinegar.
• Add to the lemon-mustard mixture to the horseradish mixture to form a sauce.
• Coarsely chop the parsley to yield 1 1/2 T, then add to the horseradish mixture.
• Taste; the sauce should be hot, sour and salty. Some of the horseradish heat will mellow as the fish cooks.
• Cut the tuna into 4 steaks of equal size. Season lightly with S&P and arrange on baking sheet.
• Use all of the sauce to cover the top of each piece of fish.
• Broil for 5 or 6 min (if you like your tuna on the rare side)
• The sauce should be slightly caramelized on the top.

Serve smoking hot!

Rioja Steamed Mussels with Chorizo

A few months ago an old friend, turned sommelier and mixologist, sent me a bottle of Rioja. He told me to serve it a tad chilled on a warm day. You don't have to tell me that more than once - Done!

I don't consider myself a vino connoisseur (seem to be a bit of a creature of habit) but the flavor of summer fruits with a touch of toasted spiciness just begged to be accompanied by an evening of tapas. With tapas and Rioja, you've set the stage for a casual, light-hearted, full-flavored evening. Here is a simple, tasty tapa to add to your spread.

From my table to yours...

Rioja Steamed Mussels with Chorizo

Ingredients:

• 1 # Chorizo, casings removed, crumbled
• 1 large Spanish onion
• 2 # black mussels, cleaned
• Kosher salt and freshly cracked pepper
• 1 bottle Rioja or dry red wine (Don't worry, I didn't use the bottle he sent me)
• 1/2 C flat leaf parsley, chopped

Directions:

• Put the chorizo in a large, heavy pot with lid. Cook over medium/high heat until meat is browned and the fat starts to escape.
• Remove chorizo with a slotted spoon and reserve.
• Add chopped onion, pinch of salt and pepper and cook for 5-8 min, or until softened.
• Add mussels
• Pour entire bottle of rioja into the pot, bring to a boil and cover. Cook for 5 min or until mussels open.
• Remove the lid and ditch any mussels that didn't open. Stir the mussels so they are coated in the wine, sausage and onions.
• Transfer to a serving platter, sprinkle with chopped parsley and serve immediately.

Angel Hair with Tomatoes, Basil and Croutons

Feast or famine these days, guess I am on a roll and it feels good - somebody stop me! Here's a walk down memory lane...

Soon after college, Devin and I got into a good cooking groove. In fact Devin, Craig and I had a fantastic Thursday ritual - Friends, Seinfeld, cook dinner during the lame filler show and eat while watching ER (which always kind of grossed us out). Our favorite cookbook was the Colorado Collage - and after cooking from it last night, I am reminded of how very, very loved this book was.

One of our old standbys was Angel hair with tomatoes, basil and croutons. Essentially, this is bruschetta with pasta. It's a simple, fresh recipe and you normally have almost everything already in the house. So the recipe and memories may be from the 90's ...but the taste is so 2010.
From my table to yours...

Angel Hair with Tomatoes, Basil and Croutons

Ingredients:

• 2T butter (or you can use olive oil spray for less calories)
• 2 cloves minced garlic, divided
• 4 C 1-inch cubes of Italian bread
• Pinch of coarse salt
• 3 C roma tomatoes, coarsely chopped
• 1/2 serrano pepper, seeded and minced (you can use red pepper flakes too)
• 12 ounces angel hair pasta, cooked al dente, drained
• 3T olive oil
• 2 C fresh basil, chopped

Directions:

• Preheat oven to 400 degrees.
• Combine butter and 1t of garlic, pour over bread cubes and toss. Place in single layer on large baking sheet and bake for 10 min or until golden brown. Remove from oven and sprinkle coarse salt to taste.
• In large bowl, combine tomatoes, serrano pepper and remaining garlic.
• Add hot pasta and toss.
• Drizzle with oil and toss again.
• Sprinkle basic and half of the reserved croutons over pasta. Pass remaining croutons.

Butternut Squash Bisque with Apple-Roasted Pork Chops

The grass is growing more slowly, football seems to be on every channel, mornings and evenings are cooler...Fall is definitely upon us. So let's get our Fall menu going with flavorful butternut squash, apples and pork chops. Squash always looks peculiar, never sure just what to do with it. The thing is, you kind of can't go wrong - bake, boil, chop or puree -regardless of your preparation of choice, the result is the perfect meal to warm your belly and kick-off your week.

From my table to yours!

Butternut Squash Bisque

Ingredients:

• 2 T butter
• 2 small onions, minced
• 3 C peeled, seeded and cubed butternut squash
• 1 1/4 C chicken stock
• 1 1/2 C cubed potatoes
• 1 t paprika
• 1/2 C Whipping Cream (I use Fat Free Half and Half)
• 1/3 C sherry
• 3 T freshly grated Parmesan
• 4 T snipped, fresh chives, plus a few whole chives to garnish
• Salt and pepper

Directions:

• Melt the butter in large saucepan.
• Add onions and cook for 5 min
• Add the squash, stock, potatoes and paprika and bring to boil.
• Lower the heat to low, cover the pan and simmer for 35 min.
• Pour the soup into a food processor or blender and process until smooth.
• Return the soup to the pan and stir in cream and sherry.
• Season with salt and pepper and reheat slowly.
• Stir in the chopped chives and parmesan just before serving.
• Garnish each serving with a few whole chives.

Apple-Roasted Pork Chops (4 hours for marinating)

• 6 loin pork chops, each 7-8 oz, trimmed of fat

For the Marinade:

• 2/3 C apple cider
• 1 t olive oil
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 1T fresh thyme
• 1 t peppercorns

• salt and pepper
• 2 tart green apples
• 1 T butter
• 1 T olive oil
• 1 C dried apples
• 1 yellow onion, sliced
• 1/4 C apple cider
• 1/4 C dry apple brandy (Calvados)

Directions:

• Marinate the pork chops: Place the chops in a large, heavy duty zip-lock bag. Add the cider, olive oil, onion, thyme, garlic and peppercorns to the bag.
• Press out air and sale bag securely. Refrigerate for at least 4 hours or up to 24 hours - turning occasionally.
• Preheat oven to 400F. Remove chops from the marinade, pat dry and season with salt and pepper. Ditch the marinade.
• Peel, core and slice the fresh apples. In a large saute pan, over high heat, melt the butter with the olive oil. When the foam dissolves, add the chops and sear, turning once until browned (about 2 min/side)
• Meanwhile, scatter the fresh and dried apples and onion slices in a baking dish large enough to hold the chops in a single layer.
• Set the browned chops on top of the apple and onion, pour the apple cider around the chops and cover the dish.
• Cook for 10 min, then lower the heat to 350F. Then cook for 25 min longer.
• Uncover dish and baste with apple brandy. Cook another 10 min (or until juices run clear and chops are tender).
• Serve directly from dish to plate - YUM!

Grilled Eggplant & Tomato Open Faced Sandwich with Pesto Aioli

It's that time of year again - the morning bus stop is getting a bit chilly and those with gardens are pushing their final tomatoes and eggplant - but don't even think about covering your grill. After getting the little ones on the bus, doing the usual suburban jog, emptying the dishwasher, taking a meeting while finishing getting dressed and listening to Good Morning America in the background (no wonder I am tired)...I was inspired by Mr. Bobby Flay (who normally bugs the hell out of me). He prepared such a simple combination of killer ingredients, which turned a traditional sandwich into an affordable, hearty, masterpiece. You could also cut the slices of bread smaller and serve as an appetizer.

From my table to yours ...or from Bobby's table to yours...


Grilled Eggplant & Tomato Open Faced Sandwich with Pesto Aioli

Pesto Aioli Ingredients:

• 1/2 C mayo
• 3 T prepared pesto
• S&P

Sandwich Ingredients:

• 2 eggplants, slided lengthwise in 1-inch thick slices
• 1 # tomatoes, chopped (I have been using Heirloom tomatoes lately - YUM)
• 1/4 C flat leaf parsley, chopped
• 1/2 C olive oil
• 1 T white wine vinegar
• S&P
• 4 - 3/4 inch slices of crusty Italian bread

Directions:

• Pesto Aioli: Whisk all ingredients in a small bowl (doesn't get any easier)
• For the sandwich: Mix tomatoes, parsley, 2 T olive oil and vinegar.
• Sprinkle S&P to taste and let sit at room temperature.
• Preheat grill to high heat.
• Brush eggplant with some of the remaining olive oil, season with salt and pepper.
• Grill both sides of the eggplant until golden brown (about 4 min/side)
• Brush bread with the remaining olive oil, season with S&P (see a pattern?), grill for 30 seconds/side.
• Spread a tablespoon of the pesto aioli on each slice of bread (I used less)
• Top each slice of bread with grilled eggplant, then a few heaping spoonfuls of the tomato relish
• Sprinkle with chopped basil if you like!
• Save the leftover mayo in a hermetic jar for later use. Always good to have these on hand (Container store run).

Pork Chops with Bourbon-Peach Sauce

Yes, it's me again - the peach pusher! It's not quite like the post Thanksgiving turkey soup, turkey enchiladas, turkey tamales...YET. Here is another Pamelita specialty. The smell, the flavor, the LOVE of sweet, salty and tangy - aww, I think I just fell in love.
From my table to yours...

Pork Chops with Bourbon-Peach Sauce
Ingredients:

• 4 - 4 ounce boneless center-cut loin chops (about 1/4 inch thick) - of course if you are one of these leave the bone-in for more flavor kind of a person - go for it!
• Salt to taste
• Cooking spray (or olive oil)
• 1/4 t black pepper
• 1/4 t ground red pepper
• 1T minced shallots
• 2 garlic cloves, pealed and minced
• 1 1/2 C peaches, peeled and sliced
• 1/2 C chicken broth (homemade or store bought - make sure it's low sodium)
• 2 t brown sugar
• 2 thyme sprigs
• 2T bourbon
• 2 t butter

Directions:

• Sprinkle pork with salt and peppers.
• Heat a large skillet over medium/high heat, coat with cooking spray (yes, you can use EVO too)
• Add pork to pan - cook 2 1/2 min/side or until browned. Remove pork from pan and keep warm.
• Add shallots and garlic to pan - saute 30 seconds.
• Add peaches and broth - saute 2 minutes.
• Add sugar and thyme - cook another minute.
• Add bourbon and butter - cook 4 1/2 minutes or until butter melts and sauce is slightly thickened.
• Discard thyme sprigs.
• Plate the pork and top with sauce - mmmm, party in your mouth. If you go with the low-cal options, only 8 grams of fat.

Wickett's Black Bean Salsa

Earlier this month, I was lucky enough to attend a ridiculously fun, blast from the past birthday party at Emerald Bay for Mr. Rob Pettis. There were many great side dishes, but Mr. Wickett's was the biggest hit. He generously offered to let me share it on The Vaccaro Family Table. So from his table to yours...Enjoy!

Wickett's Black Bean Salsa
Ingredients:

• 2 medium Roma tomatoes
• 1/2 red onion
• 3 scallions
• 1 15-1/2 ounce can black beans, drained
• 1 T taco seasoning
• 2 T sour cream
• 1 bunch cilantro
• Crumbled feta (add as much as you like)
• 1 avocado

Directions:

• Halve each tomato, then half the halves.
• Over a small bowl, squeeze the tomatoes as you would a sponge to force out the seeds and water.
• Chop the tomatoes.
• Dice the red onion and add to tomatoes.
• Finely chop the cilantro and scallions - add to bowl.
• Add drained black beans.
• Sprinkle taco seasoning.
• Lightly mix in chopped avocado and crumbled feta.
• Spoon in sour cream and toss until fully coated.
• Serve with tortilla chips...mmmm

Peach Smashes

Yes, peaches are fruitful in the Vaccaro yard this August. In fact, so fruitful that people are starting to hide from me when they see me coming. Hostess gift - peaches, Teachers lounge - peaches, Office Kitchen - Peaches, Kids lunches - Peaches ...You get the point. Well here's a new recipe I may be sharing at my next happy hour or brunch - Peach Smashes. Thanks to Ms . Pamelita Groat.
Enjoy

Peach Smash
Ingredients

• 1 - 6 0z frozen orange juice
• 1/2 to 3/4 Cup (depending on your crew) rum, gin or vodka
• 1 large fresh peach, peeled and pitted
• 1 T orange liqueur
• 4 Ice Cubes
• Mint sprigs

Directions:

• Blend all ingredients...except mint sprigs. Serve directly after blending and decorate with mint!

Sun-dried Tomato and Goat Cheese Skewers

I have been on a bit of a 'help me expand my appetizer repertoire' kick. I seem to always go back to my old standbys - so much so that it feels like groundhogs day at every happy hour. My favorite appetizers are those that taste great (duh), use ingredients I typically have on hand, fairly quick preparation, look amazing on the plate and don't require a fork or plate to eat. Being able to 'pick' while holding your wine glass is critical in my book. If I use that criteria, I have found my new addition!

Colorful, quick and tasty - guaranteed crowd-pleaser.

Enjoy!

Sun-dried Tomato and Goat Cheese Skewers
Ingredients:

• 1 8 ounce log fresh goat cheese, chilled
• 1 C pistachio nuts, finely chopped
• 20 sun-dried tomatoes packed in oil
• 1/2 bunch fresh basil leaves
• 20 toothpicks or small skewers

Directions:

• Fill pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half (lengthwise)
• Slice each half into 10 pieces (make sure you dip the knife into the hot water in-between slicing to ensure a clean cut.
• Roll each piece of goat cheese into balls (about 1/2-inch in diameter) and place on a cookie sheet lined with waxed paper.
• Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.
• Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
• Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato.
• Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remianing skewers.
• Arrange on a platter, cover and keep chilled until you're ready to serve.

Pizza Pretzels

I have a love hate thing with Rachel Ray, but despite her sometimes overly perky persona, the girl has some great ideas. On one of my very high-profile evenings spent clicking and flipping, I caught an old episode of RR. I thought the pizza pretzel was pretty damn ingenious. You can make it as gourmet or basic as you like. But it's handheld, homemade and scrumptious. Great addition to your next cocktail party or serve with a side salad for the main event.
Enjoy!

Ingredients:

• 1 ball pizza dough (make yourself or go to your fav pizza joint and buy the dough)
• 1 1/2 C shredded mozzarella cheese
• 1/4 C basil leaves, torn
• 1 C pepperoni, chopped
• 1 egg, lightly beaten
• Coarse salt as needed
• 1 C of your favorite tomato sauce

Directions:

• Preheat oven to 400 degrees
• Cut pizza dough into 4 equal pieces and roll each into a rectangle
• Scatter the cheese, torn basil and pepperoni over the dough.
• Brush one of the long sides with a little egg wash
• Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside
• Shape the log into a pretzel and transfer to a baking sheet
• Brush the top of the pizza pretzel with remaining egg wash and sprinkle with coarse salt
• Bake until golden brown - about 25 min.
• While the pizza pretzel is baking, place a medium pot over medium-high heat to heat up tomato sauce, until hot.
• Serve the pizza pretzel with the tomato sauce dipper alongside.

Banana-Chocolate Chip Cake

Ever go to the store and load up on more produce than you know what to do with? Of course the intent is to mark the start of your picture perfect health...however at the end of the week you are left with a ton of overly ripe fruit and vegetables? Yeah, I know, never happened to me either! Well as they say, when life gives you lemons, make lemonade. Or in this case, when your good intentions turn into overripe bananas, make banana-chocolate chip cake.

This cake is great served with almost anything. It's not too sweet, with just enough salt. Great after spicy food or even a light fish dish. Although, it doesn't have to be just for dinner. When you are looking for that sweet treat to accompany your steaming cup of coffee, go for it, I mean...it is from that huge produce shop you did!
From my table to yours...

Banana-Chocolate Chip Cake
Ingredients:

• 2 C sugar
• 1 C butter, room temp
• 4 large eggs
• 2 C mashed bananas (well-ripened of course)
• 2 1/1 C self-rising flour
• 2 C (12 ounces) semisweet chocolate chips

Directions:

• Preheat oven to 350 degrees
• Butter and flour bundt pan (tap out excess flour)
• Beat the sugar and butter together in a large bowl until well mixed.
• Beat in the eggs, one at a time, beating well after each addition.
• Reduce speed to low and beat in the bananas.
• Gradually add and beat the dry ingredients, until just blended.
• Mix in the chocolate chips.
• Spread evenly in pan
• Bake about an hour - until brown and starts to pull away from the edges of the pan.
• Place on wire rack for 10-15 min
• Flip onto the rack and cool completely

The aroma coming from your house will make every neighbor wish they were your guest!

Pure Pesto

Something about the smell of basil makes me smile. A simple leaf, with a heavenly aroma, just sparks the creative juices. I can quickly imagine all the dishes that could be created. Mmmmm, basil.

The most basic recipe, that really highlights the essence of this fantastic herb, is pesto. It's simple, pure and perfect. Of course if the olive oil is a diet deal breaker, feel free to cut it to half, add vegetable stock and lemon juice. Little zestier, but still fab.

From my table to yours, happy blending!

Pesto
Ingredients:

• 2 C fresh basil leaves, packed
• 1/2 C freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 C extra virgin olive oil
• 1/3 C pine nuts
• 3 medium sized garlic gloves, minced
• salt and freshly ground black pepper

Directions:

• Combine the basil and pine nuts in your food processor, pulse a few times
• Add garlic, pulse a few times more
• Slowly add the olive oil in a constant stream while the food processor is on.
• Add grated cheese, pulse.
• Add a pinch of salt and pepper

Makes 1 cup. Pesto does freeze well, but freeze without adding the cheese.

Your Pesto is ready for consumption. Toss with fresh pasta or spread over toasted baguette slices. Pour a nice glass of Italian table wine and let the senses go wild. So few ingredients, but what a perfect blend.

Chipotle Shrimp Wontons

Looking for a new appetizer to spice up your Super Bowl spread? Something that is bite sized, fresh, unique and do-ahead? Well, my friends, you've come to the right place. Years ago, I purchased the Colorado Collage cookbook. It is probably one of the ugliest looking cookbooks on the market...but man do they have good recipes. As they say, you can't judge a book by its cover... How bad was that? I couldn't help myself...

Chipotle Shrimp Wontons

Ingredients:

• Olive oil
• 1-16 ounce package wonton skins
• 1/2 pound cooked shrimp, coarsely chopped
• 1 yellow bell pepper roasted, peeled and chopped
• 1 red bell pepper roasted, peeled and chopped
• 1/2 C chopped fresh cilantro
• 1 Chipotle pepper in adobo sauce, drained and finely chopped
• 8 ounces fontina cheese, shredded

Directions:

• Preheat oven to 350 degrees.
• Brush mini-muffin cups with olive oil.
• Press 1 wonton skin into each cup and bake 10 minutes (until tops are golden brown). Remove from oven and cool slightly.
• In large bowl, combine shrimp roasted bell peppers, cilantro, chipotle pepper and cheese.
• Remove coooled skins from muffin pan and place on baking sheet.
• Fill each skin with reserved shrimp mixture and back 7-10 minor until cheese is melted.

Place on large platter and watch these little cups of heaven disappear. To add color to the platter, sprinkle with cilantro sprigs.

Go Saints,

Queen Cuisine

Broiled, breaded, lemoned Shrimp or Scallops

I have this great memory of these amazing white scampi dishes coming out of the oven sizzling, bubbling and smelling of heaven. I don't really have the exact recipe, but to commemorate the golden globes I made homemade Caesar Salad and broiled scallops ...my mouth was experiencing the senses of garlic, lemon, bread, butter, shellfish ...need i say more?

Scallops

Ingredients:

• 24 medium raw scallops (or shrimp)
• 4 T butter (softened)
• 2 T olive oil
• 1/2 C bread crumbs
• Juice from 1 lemon
• 3 gloves garlic, pressed
• 3 T chopped parsley
• 2 T capers
• 1/4 c white wine
• 1/4 c vegetable broth
• S&P
• Sprinkle of paprika

Directions:

• Preheat oven to 400
• Mix all of the above in medium bowl
• Separate into 4 scampi dishes (broil proof)
• Sprinkle with paprika
• Bake for 10 min
• Broil for 10 min
• Serve!

Appetizer Dinner

Growing up, we enjoyed the 'appetizer' dinner. Different appetizer food was enjoyed at the island on Friday nights with my Dad and Pam and typically Sunday nights around the coffee table with my Mom and Bryson. Regardless of the food ...or the family... it was always more fun than dinner plated and was the perfect setting for healthy conversation with the family. Of course, now that I do my own appetizer dinners, I realize it's also a great way to clean out the refrigerator and use leftovers! So get the kids involved. Let them have a say in what foods are placed on your lazy susan. Maybe it's even a good activity for them to create their own appetizer plate to add to the mix. No matter what you serve, the arrangement of finger foods, toothpicks, crackers, platters, lazy susan, ramekins and cocktail napkins make for real friend and family fun. So get creative and make it your own. Here are some ideas to get your first appetizer dinner started...

• Have leftover pizza? Cut into bite-sized square pieces and broil leftover ...use toothpicks to eat


• How about leftover steak? Cut into bite-sized squares, make some horseradish sauce and use toothpicks to eat


• Leftover chicken? Cut into strips and serve with BBQ sauce for dippn'


• Steam an Artichoke and melt some butter


• Shrimp cocktail


• Yummy cheeses and crackers


• Using a melon baller, serve small bowls of cantaloupe and honeydew


• Carrots and sliced red peppers served with ranch (great way to get the kids to eat veggies)


• Pepperoni and olives


• Bread sticks

So gather your favorites, place on many different platters, take off your shoes, sit around the coffee table and enjoy your family.

Happy Sunday Eating!