Saturday, July 6, 2019

Something For Dessert – No-Churn Mint Chocolate Chip Ice Cream


Ice Cream? I do not have an Ice Cream Maker. This recipe does not require one. I found this recipe on PureWow.com.  No-Churn Mint Chocolate Chip Ice Cream.


The flavor was spot on mint. I did not use the green food coloring that the recipe called for. I also made 1/2 the recipe, just in case it did not work out. Next time I will make the full recipe. Only 6 ingredients. Have you read the ingredient list of a carton of ice cream?

ingredients-
For a Pint of Ice Cream
1 1/4 cups (567g) heavy cream
1 (15g) fresh mint
2 ounces (63g) finely chopped dark chocolate
1 tablespoon coconut oil
7 ounces sweetened condensed milk
1/8 teaspoon peppermint extract


Method-
1. Infuse the Cream
In a medium saucepan, bring the cream to a simmer over medium heat. Turn off the heat, add the mint and cover the saucepan. Let the mixture steep for 20 minutes.


2. Using a fine-mesh strainer set over a medium heat-safe bowl, strain the mixture, reserving the cream and discarding the mint. (Make sure to press hard on the mint leaves to get all the cream out of them.)
3. Transfer the cream to a shallow heat-safe dish (such as a 9-inch square baking pan) and chill in the refrigerator until it’s cold at least 1 hour and up to overnight.
4. MAKE THE CHOCOLATE CHUNKS: While the cream chills, melt the chocolate and coconut oil together (either in a medium heat-safe bowl over a medium saucepan of simmering water or in 15-second bursts in the microwave). Stir the mixture until it’s combined, then pour it onto a parchment-lined baking sheet and spread it into an even layer about ¼-inch thick. Transfer the baking sheet to the refrigerator to chill until the chocolate is firm, about 15 minutes.
5.  Remove the chilled chocolate from the fridge and roughly chop it to create chunks. Hold the chocolate chunks in the fridge until ready to use.
6. When the cream is cold, transfer it to the bowl of an electric mixer fitted with the whip attachment and whip it to medium peaks. Add the sweetened condensed milk in a slow, steady stream and whip until it’s incorporated. Beat in the peppermint extract.
7.  With a silicone spatula, gently fold in the chocolate chunks by hand, then pour the mixture into a loaf pan. Cover it with plastic wrap and freeze until the ice cream is scoopable at least 3 hours and up to overnight.



Breakfast! Banana Blueberry Muffins

The blueberries were only $1.77 a pint this week. And I had some bananas that were getting close to overripe. I google Banana Blueberry Muffins and found this recipe on PlatingCravings.com.

Wow! Delicious!! Moist and super easy to make. I had a dozen muffins completed from start to finish in less than one hour! And they are only 170 calories each! Excuse me but I think I might have one more...

Click here for the recipe and to visit PlatingCravings.com.

Friday, July 5, 2019

Lobster Cacio e Pepe for Two

I found an article in the latest Bon Appetit that explained how to make perfect Cacio e Pepe. I have tried to make Cacio e Pepe at home a number of times and each time the cheese gets clumpy.

When I saw this recipe for Lobster Cacio e Pepe on MyRecipes.com I was ready to give the pasta another try. I used the Bon Appetit recipe for the sauce so the MyRecipes.com was not followed completely.

The result, even following the Bor Appetit recipe, was still clumpy. I admit not as clumpy as previous attempts but not as smooth as described in the article.

But the taste was quite good. I think I heard the word "delicious" being used from across the table.
I had the seafood person steam the lobster, one less thing to feel guilty about.


The dish was good but I will stop trying to make Cacio e Pepe at home.

Friday, June 14, 2019

Lobster Oreganata



There is something about having to kill your dinner before you cook it. I have no problem killing a lobster. Well, I do feel bad about killing it but they taste so good. That being said this dinner received rave reviews. Easy to prepare, except for the killing part.

This recipe is from the book Cooking With Nonna Celebrating Food and Family. The lobster was on sale for $6.99 a pound at Shop Rite. It was delicious.

Back to the lobster prep. There are a lot of videos and tutorials on how to kill the lobster. I would recommend googling the subject and finding one that you are comfortable with.


Ingredients-
2 live lobsters
6 tbsp. plain bread crumbs
2 tbsp. grated cheese
2 tbsp. freshly chopped parsley
1/4 cup olive oil
2 tbsp white wine
3/4 cup water

Method-


Place the lobster, belly side down on a kitchen towel on a cutting board, when you cut the lobster it will leak. Using a sharp knife, split the lobsters in half, straight down the middle, beginning with the point of the knife in the middle of the head and running it down the tail. Remove the eggs and the innards. Transfer the lobster halves cut side up to a rimmed baking sheet. Remember to remove the rubber bands around the claws after you kill the lobster.

Preheat the oven to 400˚F.


Mix thoroughly bread crumbs, parsley, cheese, parsley, and olive oil. Sprinkle evenly over lobster. Drizzle each half with the wine.


Pour water into the bottom of the baking sheet. Cover the sheet with aluminum foil and bake until the shells are red and the meat is firm about 30 minutes. Uncover and bake for 10 minutes more.
Serve with lemon wedges and melted butter.

Cannoli Cookies



It was a Cooking With Nonna type of day. Tomorrow I am going to a party at my nephew's house. His son received his Confirmation and they are also celebrating my brother's 70th birthday. What does that mean? I have to bring cookies. It is what I do.

I had the recipe for Cannoli Cookies bookmarked in the Cooking with Nonna cookbook. I am so glad I finally made this recipe. Absolutely delicious!

Ingredients-
1 cup unsalted pistachios
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
1 orange, zest only
1 large egg, room temperature
8 ounces whole milk ricotta, room temperature
1 cup mini semisweet chocolate chips
For Glaze-
2 cups confectioners sugar
3 tablespoons milk, plus more if needed
1/4 teaspoon vanilla extract
For Topping-
Chocolate Sprinkles

Method-
Place the pistachios in the bowl of a food processor and process until coarsely chopped, about 15-20 seconds.
Transfer to a bowl and set aside.
Preheat your oven to 350 degrees.
Line a baking sheet with parchment paper.
In a mixing bowl whisk together the flour, baking powder, and salt.
Set aside.
In the bowl of a stand mixer fitted with the paddle attachment combine the sugar, butter, vanilla, cinnamon, and zest.
Beat on medium-high speed until fluffy, about 5 minutes.
Beat in the egg and the ricotta.
Add in the dry ingredients little by little until a dough forms.
Mix in the pistachios and chocolate chips.
Using a tablespoon, roll the dough into balls and place 2 inches apart on the baking sheet.
Bake for 10-12 minutes.
The bottoms of the cookies should slightly brown.
Cool completely before glazing.

To make the Glaze:
In a bowl mix together the confectioners sugar, vanilla, and milk until a smooth glaze forms. Add less milk for a thicker glaze or more for a thinner glaze. Top with chocolate sprinkles.

Saturday, May 25, 2019

Veal Mattese




This weekend I was going through old recipe files. I found the recipe for Veal Mattese from a class I took at Quattro's in Guilford a few years ago. One of my husband's favorite meal at Quattro's in Guilford is Veal Mattese. This was quite good. I served the veal along with a side mashed potatoes, just like they do a Quattro's.


Ingredients-
1  lb. of veal scaloppini
salt and pepper
flour2 tbsp butter
8 large shrimp, cleaned and deveined
3 oz. white wine
1 tsp. marinara Sauce
1 cup chicken stock
1 lb. fresh spinach, blanched
6 oz. fresh mozzarella, sliced
2 tbsp chopped scallions, chopped


Method-
Dust the veal in flour, salt, and pepper.
In a saute pan melt the butter.
Sear the veal, 3 minutes per side. Add shrimp, white wine and marinara sauce.
Place blanched spinach on top of the veal along with the shrimp and mozzarella cheese. Let the sauce reduce in half and cover the pan to melt the cheese.

Sunday, May 19, 2019

Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise


The recipe for tonight's dinner was found on the Food & Wine site. I was not sure the Hot Pepper Mayonnaise would be a hit but it was. The pork chops were perfectly cooked and perfectly moist. This is something I have a bit a problem with. I have a fear, it is a family thing, of serving undercooked pork.

For a side dish, we had mashed potatoes and sauteed Zucchini and Bok Choy.

This is my version of the Food & Wine Recipe for Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise.

Ingredients-
1/4 cup mayonnaise

2 tablespoons seeded minced cherry pepper

Kosher salt
Pepper

2 large eggs

1 cups dried potato flakes 

4 (4-ounce) boneless pork chops, lightly pounded to 1/4 inch thick

1/4 cup unsalted butter

1/4 cup extra-virgin olive oil



Method-
Combine mayonnaise and cherry pepper in a small bowl. Season to taste with salt and pepper.


Beat eggs with a pinch of salt in a shallow bowl. Spread potato flakes in a separate shallow bowl. Season pork chops to taste with salt and pepper. Dip pork chops in egg, letting excess drip back into the bowl. Dredge pork chops 
in potato flakes, pressing to help flakes adhere.
 
Heat butter and oil in a large skillet over medium-high until butter melts. Working in batches, add pork to skillet, and cook until browned and crispy, about 2 minutes and 30 seconds per side. Transfer pork chops to a paper towel-lined plate. Sprinkle with flaky sea salt, and serve the pork with the hot pepper mayonnaise.

Thursday, May 16, 2019

Stacked Beef Quesadilla Pie


I had leftover Quesadillas from our Cinco De Mayo dinner. I thought a Stacked Beef Quesadilla Pie would be nice to try. I had everything including a pound of beef in the freezer. This was really good and really easy to make.

I sauteed some chopped onion and ground beef. Seasoned with salt, pepper, chili powder. I added a can of drained diced tomatoes with green chiles to the meat along with about 1/2 cup Salsa, Newman's Own Mild. I layered 4 Quesadilla with the meat, more salsa, some grated Cheddar and Monterey Jack Cheese and some diced scallions in a pie plate large enough for the Quesadillas. The pie went into a 375˚ oven for about 15 minutes.

More salsa and sour cream were served on the side.

Sunday, April 21, 2019

Buona Pasqua

A lovely Easter dinner with Lenore and Ralph, Nicholas, Elenora and Chris. We ate at Portofino's in New Haven. What a relaxing meal after a busy weekend. I really enjoyed knowing that none of had to do any dishes!

Of course, we started with cocktails and appetizers. Sorry photos were not taken except for my dinner dish. Anyway back to the appetizers. Stuffed Zucchini Blossoms. They were fried and stuffed with cheese and prosciutto. Fried Calamari and Mini Osso Bucco. I could have stopped right there. But we plowed on...

I had Rack of Lamb for dinner. Something I never order out. The menu description sounded delicious and oh my gosh it was!!! It was served with a Rosemary Merlot Wine Sauce. Amazing.

Some decaf expresso and the day was complete.

Friday, April 19, 2019

The Last Friday of Lent


A repeat appearance of Caesar Salad with Shrimp. The salad dressing was Lidia Bastianich's.

Romaine Lettuce tossed with Caesar Salad Dressing and topped with homemade croutons and boiled shrimp.

The Shrimp was placed in a pan with 2 cups of cold water and lemon juice from 1/2 a lemon, along with the lemon half and 1/2 tsp of whole black pepper and 1/2 tsp of sugar. The pan was heated over medium heat to a boil and let simmer for about 5 minutes until the shrimp was cooked.

Caesar Salad Dressing
Ingredients-
2 Hard Cooked Egg Yolks
2 Tbsp Red Wine Vinegar
Juice of one Lemon
1 Tbsp Dijon Mustard
½ Tsp Kosher Salt
6 Tbsp Extra Virgin Olive Oil
Black Pepper to Taste

Method-
In a mini–food processor, combine the egg yolks, vinegar, lemon juice, mustard, and ½ teaspoon salt. Process until smooth. With the machine running, add the olive oil in a steady stream to make a smooth dressing. 
The recipe suggests dressing the entire bowl of greens. We prefer to dress our own plates. We can never finish the whole bowl of greens. Not mixing the dressing on the entire salad means we can use the greens for another meal... Stay tuned!





Sunday, April 14, 2019

Palm Sunday Dinner

Dinner at my sister's house is always a special meal. This year Lenore and Ralph outdid themselves with five courses.

First was the Antipasto. Sorry, no photos. And I should have taken a photo of the pickled eggplant. The slices were cut as thin as a string. I have never seen them cut that thin. Oh, and there was pickled beets. They were seasoned with olive oil, garlic, vinegar, and oregano. Wow!


Next was the Dandelion Soup. This year they used dandelions from their garden that were grown with Italian Dandelion Seeds. The broth was sublime and the greens had a nice bitter taste to them. Something along the lines of broccoli rabe. There was a 7-year-old and a 5-year-old at the table who loved this soup.


Homemade pasta with an Asparagus and Scallion Sauce. Perfect.

Next was the Porkette. Seasoned with Fennel. Moist as can be. Peas and carrots rounded out the plate.

Finally dessert. My sister made her Easter Bread, again no photo...

I brought Cannoli Bits. I had found the recipe in the Italian Sons and Daughters of America Newsletter. They were perfect little bites. You did not have to eat a whole cannoli. Not that you shouldn't but after all the food we consumed it was not for a small bit of something sweet. These will be part of my dessert rotation.

Here are the recipe and the story that goes along with it. I would recommend signing up for this weekly newsletter. Lots of interesting stories and recipes.






Saturday, April 13, 2019

Pork Chops with Balsamic Vinegar


Tonight we opened La Cucina, The Regional Cooking of Italy, for our dinner recipe. Pork Chops with Balsamic Vinegar is from the Emilia Romagna region. The recipe was short and easy. I used an Apple Balsamic Vinegar that Chris got me for Christmas. Delicious!

Pork Chops with Balsamic Vinegar

Ingredients-
1 lb. pork chops, cut thin
all-purpose flour for dredging
1/4 olive oil
1 tbsp balsamic vinegar
salt

Method-
Pound the pork chops to make them very thin, then flour them lightly.
Heat the olive oil in a pan and add the pork and brown on both sides.
Salt and sprinkle the pork with balsamic vinegar.
Serve immediately while the heat is still making the vinegar give off all its fragrance.

Thursday, April 11, 2019

10 Years Ago Tonight

Saturday, April 11, 2009

Twas the night before Easter…

Let's see, doubled the Meat Pie recipe and I ended up with 4 pies. Double the rice pie recipe, need some for a friend at work and ended up with 4 rice pies. It was like the loaves and fishes.
Used my mom's recipe for the meat pie, always delicious. Found a recipe for Traditional Rice Pie online. Have not tried it yet… one more day of no sweets.
Oh yes for dinner I made pasta with tuna and olives. Not bad, but not great.
Long day of baking.

There you have it. How this all started. After a long day of Easter baking, I missed my Mom. I wished I could have picked up the phone and called her. But I could not so I started this little blog. I have not been posting as regularly as I would like to but life does get in the way sometimes.  

It has been an eventful 10 years. I lost my Dad, Chris lost his brother, we said goodbye to two cats, Kramer and Archie. Chris and I have lost a couple of very good friends. But still every night we sit down to dinner. Some of the dinners have been amazing and others well they have not been blogworthy. 


If anyone is even reading this blog, thank you.
And I hope to be around for another 10 years.
Peace and have another glass of wine,
Lucia


Wednesday, March 27, 2019

Sausage and Cherry Tomato Bake

This is an old blog favorite. The first time I made this recipe was for my 5th blog post.  We are coming up on our 10th anniversary very soon!!!!!

This recipe is from Jamie Oliver. Always delicious. The flavors just scream perfection. But remember one thing. You need Italian bread to soak up the delicious sauce. Click here for the recipe and enjoy!

Tuesday, March 26, 2019

That Chicken Pot Pie Recipe... Again




That Chicken Pot Pie Recipe... Again

Ingredients
1 tbsp olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour 
1/2 cup dry white wine

2 cups 1 percent milk
1 lb. cooked chicken, leftover rotisserie chicken   
1 10-ounce package frozen peas 
1 tablespoon fresh thyme
 
3/4 tsp kosher salt
1/4 tsp black pepper
 
1 9-inch store-bought piecrust, thawed if frozen****

Directions 
Heat oven to 400° F.
Heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

****Please make your own pie crust if you can!!! Click here for the recipe.

Monday, March 25, 2019

Sausage Frittatta

We have Frittattas quite often. Our usual recipe consists of vegetables and either ham or bacon. The frittatta can be altered to use literally anything. Tonight we used a recipe from La Cucina, The Regional Cooking of Italy

It was so easy it was scary. Remove the sausage casing and cut into slices. Melt butter in an oven-safe sautée pan, add the sausage and cook stirring often. Spread the sausage into a single layer. Add the beaten eggs, I used 6 eggs that were seasoned with salt, pepper, and Parmigiano-Reggiano. The heat is reduced to low. When the underside is done place the pan into a 375˚ oven for 10 minutes. Remove when the top is firm.


We made sandwiches with the frittata. I can say this was better than our usual vegetable version.

Sunday, March 24, 2019

Sorry Mom But There is a New Sauce in Town

I can not believe that I have never made Bolognese Sauce before today. I have always made my Mom's Meat Sauce Recipe. For me, there was no other. Until today...

I made Lidia's Bolognese recipe. It was delicious. Truly delicious. Amazingly delicious. And for the pasta I made hand cut Pappardelle using the only pasta recipe I have ever used, the Tide and Thyme Recipe. The pasta was a perfect match for this sauce.

Flavorful and the blend of meats were perfect. It simmered for 3 hours on the stove. The final result was perfect. I hate to say it but this might become our regular sauce... sorry Mom...

Click here for Lidia's Bolognese Sauce Recipe.

Friday, March 15, 2019

Second Friday of Lent

I dined solo tonight. I ate a simple meal that was packed with memories. Pastine with milk, cheese, and butter. It brought me back to the kitchen on Lettney Place. Sitting on the bench with my Mom making me lunch. Funny how one kind of pasta can trigger a flood of warm memories.

Tuesday, March 12, 2019

The Frittatta

Eggs, meat, vegetables, cheese. The perfect combination for an easy dinner. Disclaimer - I cut up all the vegetables before I went to work this morning.

Red Pepper, Zucchini, Onion, Scallions, Ham, Bacon, some of that Three Girls Vegan Creamery Pepperoni. All of that is sauteed and then the eggs, I used 6 eggs, beaten and added to the pan. Cook on one side until set. The eggs and vegetables are topped with shredded Mozzarella and scallions. Then the pan goes into a 375˚ oven for about 15 minutes.


Serve on toasted Italian bread and at least one glass of wine.

Monday, March 11, 2019

Chicken with Bacon and Leeks


You all the story that Chris and I met when we both worked at a restaurant called Nancy Lee's. This dish was a regular item on the menu. Nancy would have been pleased with the way this turned out tonight.

I dredged the chicken breast in flour and then added them to a saute pan that had been heated up with butter and olive oil. When the chicken was done on the one side, about 5 minutes, I flipped the chicken and nestled in the leeks and bacon. About another 4 minutes and I put the pan in a 375˚ oven to cook through.
Meanwhile, I made a sauce using butter, cream cheese, and milk. I seasoned it with some cayenne pepper to give it a little kick. Here is the link to the recipe, and of course I did not use the recommended garlic.

Pretty good for a Monday night. Just too many dishes!

Sunday, March 10, 2019

Meatloaf!


How do I make meatloaf? Simple. I mix ground beef (or meatloaf mix), bread crumbs, 1 egg, ketchup, horseradish sauce, A-1, Worchester sauce, salt, pepper, oregano with sauteed onions and carrots. The mix goes into a greased loaf pan, glass pyrex, and into a 375˚ oven for 60 minutes, or until the internal temperature is 165˚.


Dinner was delicious but Meatloaf Sandwiches for lunch tomorrow is the icing on the cake.

Friday, March 8, 2019

First Friday of Lent


This is our second Lenten meal and again I combined Three Girls Vegan Creamery with Lidia Bastianich. Lasagna by Three Girls Vegan Creamery. Caesar Salad is from Lidia's Italian-American Kitchen. It was nice getting home for work and preparing the salad. But it was really nice having the prepared Lasagna that just needed to be heated up.

Caesar Salad Dressing from Lidia's Italian-American Kitchen-

Ingredients-
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
4 cloves of garlic 
4 anchovy fillets
1/3 cup extra virgin olive oil
1 tbsp Dijon mustard
1 hard-boiled egg yolk
1/2 tsp salt
1/2 tsp Worcestershire sauce
fresh ground black pepper 
Romaine lettuce, or anything you prefer

Method-
Combine the vinegar, lemon juice, garlic, and anchovies in a blender or work bowl of a food processor. Blend until smooth, adding some of the 1/3 cup olive oil if there is not enough liquid to move the mixture around the blender jar. Add the mustard, hard-boiled egg yolk, salt, Worcestershire sauce, pepper, and remaining olive oil if any.  Blend until smooth and creamy. Taste the dressing; if it's a little too tangy, pour in a splash or two of olive oil and blend until it's incorporated. Pour over greens and toss to cover the lettuce.

Wednesday, March 6, 2019

Pepperoni and Onion Sauce with Potato Gnocchi


I have to tell you that the first time I walked into the Three Girls Vegan Creamery I felt like I walked into my Mom's kitchen. My Mom was far from vegan. It was more of a portion thing. I walked in the Three Girls Vegan Creamery hoping to try a couple of menu items and I walked out with a week's worth of food!

The Three Girls Vegan Creamery recently opened a new store with more hours (!!!) and I stopped in this past Sunday to pick up some food for our first week of Lent. Pepperoni and some Lasagna.


Back to tonight's dinner. Ash Wednesday. I got my ashes at an Ashes to Go stop at the Madison train station. Seemed very convenient. For dinner, I amped it up a bit. Lidia Bastianich's Basic Potato Gnocchi with Marcella Hazan's Onion and Butter Tomato Sauce with some of Three Girls Vegan Creamery Pepperoni.


Yeah, it was very good. Not a bad start for Lent.

Tuesday, March 5, 2019

Chicken and Pastine Casserole


Continuing with the "comfort food" theme tonight we had Chicken and Pastine Casserole. The recipe is from the Giada De Laurentiis cookbook "Everyday Pasta". This was the perfect mixture of pasta, chicken and cheese. The flavors melted together perfectly.

Pastine is one of the things my Mom always made for lunch. She would either add milk or chicken broth or just butter and cheese. That is why this is designated a 'comfort food".

I had to make some changes to the original recipe. I did not mean to I just did not check the pantry before I started. Canned diced tomatoes. Nope. I used crushed tomatoes. Mozzarella cheese. Not enough so I added a little bit of cheddar. And of course, I did not use the garlic.


Click here for the original recipe.

Ingredients-
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice,
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Method-
Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more.

Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine.

Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Monday, March 4, 2019

Shepherds Pie



If I had to list my favorite "comfort foods" Shepherds Pie would be in the top five. It conjures up flavor memories and family memories. The first time I had Shepherds Pie was at my Aunt Marie's house. When I got home and told my Mom about this amazing dinner my Aunt had made. My  Mom proceeded to replicate the dish and it was put in her dinner rotation.


Mashed potatoes on top of sauteed onion and beef. Mix in some thawed frozen vegetables and play with the seasonings. I go for oregano, salt, pepper and bit of horseradish. I made this on Saturday and just reheated it when I got home tonight. Pure comfort.