♥ Volpe Recipes ♥

 
Miracle Drink: This Watermelon Smoothie Will Make (Maybe Save) Your Day

Aug 3, 2012 3:20 PM By Kelsey Miller

[UPDATED: This story was originally posted on June 19. In honor of National Watermelon Day, we thought we’d give you guys a fun idea on how to celebrate this summer fruit with style. Bon appetit!]

‘Tis the season, everyone. The season of swimming, sunshine, and a barbecue every other night, that is. (Side note: Are we crazy, or do all our friends’ have birthdays within the same week — like, this week?) Anyway, point being, all this outdoor merrymaking is a blast, but sometimes it leaves us feeling less than festive, particularly around this part of the way — and around this time of day. Nothing like a puffy, post-potato-chip face and mystery-punch headache to make you want to hide out in the AC all day. Or forever.

But all is not lost. Enter, the watermelon smoothie. While many smoothie recipes are more like glorified dessert, this is one you can feel good about. Fresh, sweet, and utterly sinless, – this treat is guaranteed to get you hydrated and de-puffed with minimal effort. (A lot less effort than going to the gym, anyway.) Maybe it’s the high water content and fiber count of watermelon. Maybe it’s the pick-me-up quality of fresh mint. Or maybe it’s the work of satan – in which case, all hail the watermelon smoothie! This four-ingredient wonder-shake has the power to raise you from a partied-out heap on the couch and turn you into a functional human again. So, ditch out of work early, follow the directions below, and spend the rest of your day (and week) feeling all shiny and happy in the sun.

Ingredients: ½ cup ice 3 cups watermelon a handful of fresh mint leaves – do this to your taste, but it’s crucial! 1/3 cup seltzer water (sodium-free, for goodness sake) squeeze of lime – if you’re up to it

Throw ice, watermelon, and mint in a blender. Smush the watermelon in with a wooden spoon (once you turn the blender on, you’ll see that it fits). Blend until watermelon is smooth, mint is incorporated, and ice is mostly crushed.

Pour seltzer into a tall glass and top with watermelon mixture and optional lime. You’re done. Enjoy your drink, then enjoy the rest of your day!

 

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8 Sophisticated Italian Pasta Recipes | RealSimple.com
Posted on March 27, 2013

http://www.realsimple.com/m/food-recipes/recipe-collections-favorites/popular-ingredients/italian-pasta-recipes-00100000097167/index.html?xid=dailyrecnews-03-22-2013

I know ^^ this ^^ is a link, but because It is a slideshow from realsimple.com, I didnt want to corrupt it. Its just a link of recipie ideas, not the entire recipie itself. {Just to clarify. -Ami}

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Coconut Macaroons
Posted on March 27, 2013

Makes 16 cookies
Hands-On Time:10m
Total Time: 35m
Ingredients
3 large egg whites
1/2 cup sugar
1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt
1 14-ounce package sweetened shredded coconut (about 5 cups)

Directions
1. Heat oven to 325° F. Line 2 baking sheets with parchment.
2. Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
3. Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container. {GENTLY BORROWED FROM REALSIMPLE.COM; REPOSTED WITH LOVE}

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Easy Steak Dinner {With Mustard-Shallot Sauce}
Posted on March 27, 2013

Serves 4
Hands-On Time: 15m
Total Time: 25m
Ingredients:
1 1/2 pound sirloin steak (1 inch thick)
kosher salt and black pepper 2 teaspoons
olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 shallot, chopped
1 pound green beans

Directions:
1. Season the steak with ¾ teaspoon kosher salt and ¼ teaspoon pepper. Cook in the olive oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.
2. In a small bowl, whisk together the mustard, vinegar, and shallot.
3. Meanwhile, steam the green beans until tender, 4 to 6 minutes.
4. Top the steak with the mustard sauce and serve with the green beans. {GENTLY BORROWED FROM REALSIMPLE.COM; REPOSTED WITH LOVE}

Low-Maintenance Risotto:
Serves 4| Hands-On Time: 15m| Total Time: 35m
Ingredients
3 tablespoons unsalted butter
1 medium onion, finely chopped
kosher salt and black pepper
1 cup Arborio rice
1/2 cup dry white wine
3 1/2 cups low-sodium chicken broth, plus more if needed
1/2 cup grated Parmesan (2 ounces), plus more for serving
2 tablespoons chopped fresh flat-leaf parsley

Directions
1.Melt 2 tablespoons of the butter in a large skillet over medium heat.
2.Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
3.Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
4.Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
5.Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
6.Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.
{See full recipie @: http://www.realsimple.com/food-recipes/browse-all-recipes/low-maintenance-risotto-00000000041571/index.html?xid=dailyrecnews-01-24-2013}

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Here you will find all of my self proclaimed recipes, along with a few borrowed ones, too! 

Please, I’d LVE to hear your feedback! 

 ♥  ~Ami

 

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Gingersnap Cherry Cheesecake

Gingersnap Cherry Cheesecake
Serves 12|Hands-On Time: 20m| Total Time: 5hr 00m

Ingredients

  • 3cups ground  gingersnap cookies
  • 1/2 cup  (1 stick) unsalted butter, melted
  • 3 – 8-ounce bars cream cheese, at room temperature
  • 1 1/4 cups sugar
  • large eggs
  • 2cups sour cream
  • 2  teaspoons pure vanilla extract
  • 1/2 cup cherry preserves

Directions

  1. Heat oven to 350° F. In a medium bowl, combine the ground gingersnaps and butter. Using a straight-sided dry measuring cup,   press the mixture into the bottom and 2 inches up the side of a 9-inch springform pan.
  2. Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat  in ½ cup of the sour cream and 1 teaspoon of the vanilla.

3. Pour the mixture into the crust and bake until just set, 40 to 45 minutes.

  1. Meanwhile, in a small bowl, combine the remaining 1 ½ cups of sour cream, ¼ cup of sugar, and 1 teaspoon of vanilla. Spread over the hot cheesecake and bake until set, 3 to 5 minutes more. Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before unmolding.
  2. Spread the preserves over the cheesecake before serving.

Easy 3 Step Crockpot Dinner; Veggie Bean Stew – Perfect for weeknights!

10 Nov 2012 Leave a Comment

by Volpe Lifein Ami’s Super Awsome Recipies, Easy Week Night Meals, Family, Fun, Georgia, Gluten Free, Under The Weather…Tags: , , , , , , , , , , , , , , , , [Edit]

SUPER DINNER RECIPE! No meat in the house, no problem! Follow {or tweak, see bottom} this recipie for an amazingly yummy, hot and soothing, wintertime dinner! {STEP 1: I used 2 cans of whole peeled plum tomatoes, drained; 1 can of string greenbeans; one can of peas; one tall can of black beans; one smaller can of chick peas; and one large can of whole kernel corn.} {STEP 2: I drained everything, except for the tomatoes. I made 2 batches of it, on on the stove to, so my hubby has something to eat when he gets home, and another in the slow cooker. {STEP 3: The slowcooker I set to low heat, and I’ll let it go for a few hours. I stir both batches in 10-20 minute increments, because i don’t want anything to burn.} THAT’S IT! Super easy, huh? You could add a variety of extras to this, you could cook G.Beef on the side, and do burritos; or you could put strips of plain chicken in it, or you could roll the chicken in a spice rub, and then add it in; you could even do steak strips, and add a few peppers into the mix! Not the season for peppers? Freeze what you don’t use over the spring summer days, and that way you’ll have a winter stash!

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“FALL IS HERE!! Forget about “when pigs fly”; Watch out for flying pumpkins!!” via  www.VolpeLife.WordPress.com 

Here’s a killer recipe I know for a fact is a super yummy one,

if you haven’t tried it, YOU ARE MISSING OUT!!

It’s Mushroom Soup Weather 

It’s soup weather! Here is my favorite mushroom soup recipe. We have oyster mushrooms growing right here in Pike County at Dand A farm. They makeWONDERFUL soup. They look different from the old standby button mushrooms you normally buy at the store but they are a cut above, try them. And thanks for making it a handmade home-grown Christmas!
Eat Well, Live Long, Be Happy! 
Anna and the Sunshine Girls of the Wednesday Market

Anna’s Mushroom Soup
5 cups sliced fresh mushrooms, I like to use a variety of Oyster, Shitake, and Portabello
1 and ½ cups chicken broth I make my own, don’t throw out those chicken bones, stew them up with some celery, onion and bay leaves then strain it for a savory home made broth, without the preservatives. 
1/8 teaspoon thyme
3 Tablespoons butter
3 Tbsp all purpose flour
Salt and Pepper to taste
1 cup half and half
1 Tbsp sherry , optional….optional! What fun is ‘optional’! 😉
Fresh Bay leaf
Directions:
Saute mushrooms and onions in butter until limp about 10-15 minutes. Whisk in the flour until smooth. Add the broth,thyme and bay leaf. Bring to a low boil until the soup thickens. Reduce the heat. Remove the bay leaf and add the half and half. Season to taste with salt and pepper. [I use ¼ tsp of each, I also add just a tiny sprinkle of red pepper to spice it up] You may want to use a food processor, blender or one of the neat hand blenders to partially puree the soup leaving chunks of the mushrooms visible. Bring the temperature of the soup back up to serving temp and stir in the sherry. 
Serve with a good crusty bread and a sprinkle of your favorite cheese. 
NOTE: Do not ever boil soups after adding milk products, the milk may separate and will look like it has curdled into cottage cheese. Still tastes good but looks way too weird.

. . . 

Improve the mushroom soup with Brie Cheese 

Well butter me up and call me a biscuit. I did not think that my mushroom soup recipe could be improved upon but it can!  S.L.F.  suggested that I add Brie Cheese to it. I made it for supper tonight and took about 2 ounces of brie cheese [rind still on] and chunked it into the soup when I put in the half and half. I used a potato masher and kept smashing the brie into progressively smaller pieces. Man-o-man-O-MAN!!! ….The Brie simmers to a chewy mozarella consistency and you would slap somebody to get the last bite! Also, do not fail to add the sherry. It is amazing what that one little tablespoon adds to the flavor of this soup. It gives it a wonderful smoky sort of flavor. Oh just tell the Preacher you need it for medicine;-) I’m a nurse, I’ll back you up.

hint: They sell “cooking” sherry on the aisle with the vinegars at Ingles. Top shelf I think.

I usually serve this soup with cheese sprinkled over it but adding it to the cooking makes it even better. Thanks for the tip Sharon! David Bentoski, you are the WORLD’s best mushroom grower! So beautiful they are almost too pretty to eat! Thanks!

One note, when using Oyster mushrooms there may be a tiny spot of fibrous tissue in the stem base that you need to cut out if you are using it for salads. If using for soups, not to worry, cooking it will make it tender. To see if you need to remove anything, Look and feel on the bottom of the mushroom and there might be a fibrous stem just a few milimeters wide in the center of the mushroom base, If it is tough it will be a darker color. Just pluck it out with your fingers or the tip of a sharp knife. 
Enjoy! 
Anna and the Sunshine Girls

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Green Smoothie

I used my recipe book but changed them to meet how I would fix them.

I use a BlendTec blender—which totally blends everything.

Source: Debbie Powell (Entered by Brenda Fayard)
Serves: ?
Vegan! 

Ingredients
3 huge handfull spinach
1/2 cup soy milk
1 frozen banana
1/2 cup blueberries
10 strawberries (frozen or fresh)
1 peach (fresh-cut up)
Step by Step Instructions
  1. Blend and drink

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Southern Supper 

Let me tell ya…. I have just cleaned up my kitchen after making the quintessential Southern Summer Supper. If you haven’t had Steve McCrary’s purple hull peas, baby buckle your seat belt. I bought a gallon size Ziploc bag full, shelled them and it is more than two people need. I have plenty for lunch tomorrow so come on over. I topped those wonderful cooked peas with Beverly Walter’s [Concord Street Sweets] peach salsa, just a teaspoon or two is all you need. That salsa is chock full of fresh sweet peaches, just enough vinegar, just enough jalapeno. Oh my,…..delicious. Sliced sun ripe tomatoes [put a little salsa on that too] Roasted beets with Vidalia onion, fried okra, buttermilk cornbread, and fresh corn on the cob. No meat, and we did not miss it.

I am so glad I live in the South. What do those Yankees eat anyway? Funny sausages and roast beef sandwiches with cream cheese on them? Give me my southern vegetables for dinner anytime. I am cooking green beans tomorrow….I might boil a little okra with tomatoes and onion to have over my leftover cornbread. Wipe your mouth baby, you’re drooling.

Do you know the trick of cooking corn in the shuck and getting it out of the husk with NO silks on it? Learned this from Noel Riggins from Yatesville. I microwave my corn in the husk for 4 minutes for each ear and flip them over half way through the time. Slice off the big end of the corn, hold on to the silk end and tap it firmly straight down against the counter. Like you want to shake it out of it’s husk. Make sure you hold on tight to the top of the corn, that is where the silks are and that is the secret to getting good clean cooked corn with no silks. Hold on to them. When you have tapped out about an inch of the corn showing, pull it from the husk, NO SILKS, YOU HELD ON TO THEM AND THEY STAYED IN THE SHUCK, MAGIC!!! EASY BREEZY.

I missed out on the watermelon this week, they were sold out. I am exercising my computer fingers to make sure I am quick on the draw for one next week. Remember to drink plenty of water if you have to be outdoors. It has been as hot as a blast furnace. If this is July, do we want to meet August? Take good care of yourself, ’cause we want to see you on Wednesday.
Anna, and the other Sunshine Girls – Sharon and Brenda

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Time to order at http://wednesdaymarket.locallygrown.net/market
before 10 pm Monday to get this weeks great selections of grown, baked, canned, and frozen foods for you from your neighbor growers!

Here is a special fun and easy summer treat!

Borrowed from: http://wednesdaymarket.locallygrown.net/weblog

Summer goodness is here and waiting on you…Check out this Herb-Marinated Grilled Vegetables recipe: This is a big, beautiful platter of savory grilled summer vegetables. Serve this dish at home or at barbecues. Great for next day lunch, the leftovers are terrific with grilled bread and a bit of pesto or a drizzle of olive oil. Note the vegetables must marinate for at least 4 hours before grilling.
Herbed Oil Marinade
1-1/2 cups extra-virgin olive oil
1 teaspoon chopped garlic
1 tablespoon nutritional yeast
1 tablespoon chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
2 teaspoons sea salt
1/4 teaspoon freshly ground pepper
Whisk the olive oil, garlic, nutritional yeast, chives, parsley, thyme, oregano, lemon juice, lemon zest, salt, and pepper together in a large bowl. 
Vegetables: 
6 portobello mushrooms, stemmed and sliced
2 zucchini, sliced diagonally 1/4 in thick
2 yellow squash, sliced diagonally 1/4 in thick
1 large red onion, sliced 1/2 in thick
3 plum tomatoes
Add vegetables to the bowl of marinate and toss well to coat. Cover and chill in the refrigerator for at least 4 hours or overnight. 
Prepare a very hot grill and grill the vegetables until grill marks appear, 1 to 2 minutes per side. Transfer to a platter and serve.

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Borrowed from: http://wednesdaymarket.locallygrown.net/weblog
This comes from Wednesday Market Supporter Patricia Dabbs. I have also tried this recie and loved it! 
FRESH Garden Tomato Sauce over Pasta
With so many heirloom tomatoes, this recipe was begging to be whipped up.
I had excellent results and it was so easy. Fresh!
1 onion, diced (about 1 cup)
1 tablespoon olive oil
1 garlic clove, minced
4 medium-size heirloom tomatoes (about 2 lb.), cored and chopped
Kosher salt and Freshly ground pepper
1/4 cup dry red wine
3 tablespoons chopped fresh oregano or marjoram
Hot cooked pasta
Garnish: fresh oregano leaves
Preparation
Sauté onion in hot oil in a Dutch oven over medium-high heat 3 minutes or until tender. Add garlic; sauté 1 minute. Add tomatoes, kosher salt, and freshly ground pepper to taste. Cook, stirring often, 2 to 3 minutes or until tomatoes start to release their juices. Add wine, and cook, stirring occasionally, 5 to 8 minutes or until almost all liquid has evaporated. Remove from heat, and stir in oregano. Serve sauce over hot cooked pasta. Store sauce in an airtight container in refrigerator up to 1 week, or freeze up to 1 month.
p.s I have made this using fresh basil instead of the marjoram or oregano and it is FABULOUS! Thanks Tricia!
Ya’ll stay cool!
Anna Evans


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Ami’s Creamy Pie ~ Chocolate Caramel Cream Pie

Serves: 12

Yields: 1 nine-inch pie

8 tablespoon(s) unsalted butter

2 cup(s) (about 5 ounces) finely crushed chocolate wafer cookies

2 tablespoon(s) Cognac

5 ounce(s) bittersweet chocolate, finely chopped

4 large egg yolks

2/3 cup(s) dark brown sugar

2 tablespoon(s) dark brown sugar

1 tablespoon(s) cornstarch

1/8 teaspoon(s) salt

2 cup(s) heavy cream

2 tablespoon(s) heavy cream

1 cup(s) (plus 2 tablespoons) whole milk

1 1/2 teaspoon(s) pure vanilla extract

Caramel Sauce

1 tablespoon(s) cocoa powder

 

Directions:

Make the crust:

Preheat oven to 350°F. Melt 4 tablespoons of butter.

Stir the crushed cookie crumbs, melted butter, and Cognac in a medium-size bowl.

Press the crumb mixture into the bottom and all around the sides of a pie pan.

Bake for 10 minutes, remove from oven, and cool completely on a wire rack.

Make the pudding: Place the chocolate in a large bowl and set aside.

Whisk the egg yolks, 2/3 cup brown sugar, cornstarch, and salt in a medium bowl and set aside.

Heat 1/2 cup plus 2 tablespoons cream, milk, and remaining butter in a medium saucepan over

medium-high heat until the mixture just begins to boil.

Remove from heat and, whisking continuously, gradually add the hot milk to the egg mixture.

Return the milk-and-egg mixture to the saucepan and, whisking continuously, cook over medium heat until mixture comes to a boil.

Cook for 1 more minute, whisking continuously, and stir in 1 teaspoon vanilla extract.

Remove from heat and strain the pudding into the bowl with the chocolate.

Let sit for 2 minutes and fold the chocolate into the pudding with a spatula. Cool to room temperature.

Finish the pie:

Pour Caramel Sauce into the bottom of the piecrust and refrigerate for 10 minutes.

Spread the pudding over the caramel and chill for 2 hours

Beat the remaining cream, brown sugar, vanilla, and the cocoa powder in a large bowl until stiff peaks form.

Top the pudding with the cream and chill for 30 minutes or up to 6 hours.

 

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Ami’s Recipes – Italian Favorites – Tomato & Fresh Mozzarella Salad & Vinaigrette Dressing Recipe

Glass Casserole Dish

Vinaigrette Dressing

Extra Virgin Olive Oil

1 lb. of Fresh Mozzarella (Sliced)

1 lb. of ripe Tomatoes – Sliced

Fresh Picked Basil Leaves (large)

 

Optional:

Other Fresh Herbs

Other Herb Mixes

 

Preheat oven to 357*.

Prepare Vinaigrette Dressing as in Recipe, below.

Cut Mozzarella into thin ¼ inch slices.

(I usually get the pre-cut Mozzarella,

You can find it @ most Walmarts or Ingles.)

Arrange Tomato Slices on the bottom of the casserole dish,

layer the entire bottom of the pan.

Drizzle the tomato slices with Extra Virgin Olive Oil.

(Make Sure to evenly coat the tomatoes with the oil.)

(The Tomatoes will soak up the oil, in the cooking process,

therefore keeps them from burning to a crisp.)

Layer the Mozzarella Slices on top of the Tomato Slices.

(As I say; the more, the better!)

Put in the oven & Bake for 30-45 minutes,

or until cheese on top is well melted.

 

 

You can do as many layers as you wish to,

I sometimes add pre-cooked pastas (ie: spinach stuffed pasta);

or whatever else you would like to experiment with.

I have been wanting to add some Chicken in Spicy Sauce to the top,

under a layer of parmesan cheese; but that is for another day.

 

If you do not want to use the Extra Virgin Olive Oil,

you can use the Vinaigrette Dressing instead.

I have used the Extra Virgin Olive Oil on the bottom,

with the Tomatoes, & drizzled the Vinaigrette Dressing over the top.

That was a bit much, for me, but you may like it.

I hope you like this recipe; it made my Top 10 Favorite Recipes.

What would you do to change it up a bit?

 

Vinaigrette Dressing Recipe:

1 tablespoon of Balsamic or Wine Vinegar

¼ teaspoon of Dijon Mustard

1 pinch of each: Salt, Pepper & Sugar

¼ cup of Olive Oil

 

In A small bowl, whisk together Vinegar, Mustard, Salt Pepper & the Sugar, until smooth.

Add Olive Oil in a thin stream, whisking until mixture is smooth.

Refrigerate until ready to use.

Whisk again before serving.

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Ami’s Recipies – Mexican Seasoning Recipe

Serves:     10-20

Prep time:     5 minutes

Cook time:     None

Total time:     5 minutes

Dietary:     Diabetic, Gluten Free, Vegan, Vegetarian

Meal type:     Condiment

This Recipie IS: Pre-preparable

Spices

2 tablespoons cumin

1 tablespoon oregano

1 tablespoon onion powder

1 tablespoon chili powder

1/2 tablespoon garlic powder

1/2 tablespoon black pepper

1 tablespoon salt

Spices (Optional)

1 tablespoon basil

Directions

Step 1

Combine all ingredients in a bowl

Step 2

Mix Together

Step 3

Store in a sealed container in a dark cupboard

 

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Bow-Ties with Chicken and Asparagus

18AUG2012

by Volpe Life 

Bow-Ties with Chicken and Asparagus 

Looking for a delicious skillet dinner? Then check out this asparagus, chicken and bow-tie pasta ready in 25 minutes.

  • PREP TIME25 Min
  • TOTAL TIME25 Min
  • SERVINGS6
     
 
 
 

 

4
cups uncooked bow-tie (farfalle) pasta (8 oz)
1
lb fresh asparagus spears
1
tablespoon canola oil
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
package (8 oz) sliced fresh mushrooms (3 cups)
2
cloves garlic, finely chopped
1
cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1
tablespoon cornstarch
4
medium green onions, sliced (1/4 cup)
2
tablespoons chopped fresh basil leaves
Salt, if desired
1/4
cup finely shredded Parmesan cheese (1 oz)
  • 1Cook and drain pasta as directed on package, omitting salt.
  • 2Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
  • 3In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
  • 4In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.

Expert Tips

This light pasta entrée pairs nicely with a glass of crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Got a question for our kitchen Experts? Ask it in the Message Board

Nutrition Information:

1 Serving (1 Serving) 
  • Calories 320
    • (Calories from Fat 60),
  • Total Fat 7gCholesterol 50mg;
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Sodium 210mg;
  • Total Carbohydrate 37gProtein 27g;
    • (Dietary Fiber 3g,
    • Sugars 2g),

Percent Daily Value*:

  • Vitamin A 8 %;
  • Vitamin C 4 %;
  • Calcium 10 %;
  • Iron 20 %;

Exchanges:

  • 2 Starch;
  • 0 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 1 Vegetable;
  • 2 1/2 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 Fat;

Carbohydrate Choices:

  • 2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

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Creamy Wild Mushroom and Bow-Tie Pasta

18AUG2012Leave a Comment

by Volpe Life in Uncategorized Tags:  [Edit]

 Creamy Wild Mushroom and Bow-Tie Pasta

Looking for a tasty Italian dinner? Then check out this pasta and mushroom dish made using Progresso™ Recipe Starters™ mushroom sauce – ready in 25 minutes.

  • PREP TIME10 Min
  • TOTAL TIME25 Min
  • SERVINGS4
 
 
 

 

2 1/2
cups uncooked bow-tie (farfalle) pasta (5 oz)
2
tablespoons butter
16
oz assorted wild mushrooms (portabella, shiitake, oyster), coarsely chopped*
2
cloves garlic, finely chopped
1
can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
1/2
cup whipping cream
Garnishes, If Desired
Freshly ground black pepper
Chopped fresh parsley
  • 1Cook and drain pasta as directed on package; set aside. In 12-inch skillet, melt butter over medium-high heat. Cook mushrooms and garlic in butter 3 to 4 minutes, stirring occasionally, until mushrooms are tender.
  • 2Stir in cooking sauce, whipping cream and 1/4 teaspoon salt; heat to boiling. Reduce heat; simmer uncovered 10 to 15 minutes, stirring occasionally, until thickened. Stir in pasta; cook 2 to 3 minutes, stirring occasionally, until pasta is hot. Sprinkle with pepper and parsley. 

Expert Tips

*If using shiitake mushrooms, remove and discard tough, woody stems.

Recipe Idea#47

Got a question for our kitchen Experts? Ask it in the Message Board

Nutrition Information:

1 Serving (1 Serving)
  • Calories 590
    • (Calories from Fat 230),
  • Total Fat 25gCholesterol 60mg;
    • (Saturated Fat 12g,
    • Trans Fat 1/2g),
  • Sodium 770mg;
  • Total Carbohydrate 73gProtein 17g;
    • (Dietary Fiber 5g,
    • Sugars 5g),

Percent Daily Value*:

  • Vitamin A 10 %;
  • Vitamin C 2 %;
  • Calcium 4 %;
  • Iron 20 %;

Exchanges:

  • 2 1/2 Starch;
  • 0 Fruit;
  • 1 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 1/2 Milk;
  • 3 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 4 Fat;

Carbohydrate Choices:

  • 5;

*Percent Daily Values are based on a 2,000 calorie diet.

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Penne Pasta and Fresh Tomatoes

18AUG2012Leave a Comment

by Volpe Life in Uncategorized Tags:  [Edit]

Penne Pasta and Fresh Tomatoes

 
 
Penne Pasta and Fresh Tomatoes

Got fresh garden tomatoes? Here’s the pasta dish in which to use them. It’s dressed with a light vinaigrette starring fresh basil, lemon and garlic.

  
  • PREP TIME15 Min
  • TOTAL TIME2 Hr 30 Min
  • SERVINGS8
 
 
 

 

Pasta and Tomatoes
3
cups uncooked penne pasta (12 ounces)
1
medium red tomato, cut into wedges
1
medium yellow tomato, cut into wedges
1/4
cup freshly shredded Parmesan cheese
Lemon-Basil Vinaigrette
1/3
cup olive or vegetable oil
1/4
cup chopped fresh basil leaves
3
tablespoons lemon juice
1
teaspoon chopped fresh garlic
1/2
teaspoon salt
  • 1Cook and drain pasta as directed on package. Rinse with cold water; drain. In small bowl beat all Lemon-Basil Vinaigrette ingredients with wire whisk.
  • 2In large bowl, toss pasta and half of the vinaigrette. Cover and refrigerate 2 hours or until serving.
  • 3Just before serving, toss pasta, tomatoes and remaining vinaigrette. Serve with cheese.

Expert Tips

Garnish with fresh basil and Parmesan cheese curls. To make curls, carefully peel curls from a wedge of Parmesan using a vegetable peeler.

Got a question for our kitchen Experts? Ask it in the Message Board

Nutrition Information:

1 Serving (1 Serving)
  • Calories 265
    • (Calories from Fat 100),
  • Total Fat 11gCholesterol 0mg;
    • (Saturated Fat 2g,
    • Trans Fat ncg),
  • Sodium 210mg;
  • Total Carbohydrate 35gProtein 7g;
    • (Dietary Fiber 2g,
    • Sugars ncg),

Percent Daily Value*:

  • Vitamin A 6 %;
  • Vitamin C 6 %;
  • Calcium 6 %;
  • Iron 10 %;

Exchanges:

  • 2 Starch;
  • 0 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 1 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 1/2 Fat;

Carbohydrate Choices:

  • 2;

*Percent Daily Values are based on a 2,000 calorie diet.

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  • PREP TIME55 Min
  • TOTAL TIME1 Hr 55 Min
  • SERVINGS36
 
 
 

 

1
pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3
tablespoons vegetable oil
1
tablespoon water
1
egg
1
cup crushed plain potato chips
3/4
cup semisweet chocolate chips
3/4
cup peanut butter chips
1
cup finely chopped salted mixed nuts
  • 1Heat oven to 375°F. In large bowl, stir cookie mix, oil, water, egg and potato chips until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart; press each ball to flatten slightly.
  • 2Bake 8 to 9 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • 3In small microwavable bowl, microwave chocolate chips and peanut butter chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Dip each cookie halfway into melted chocolate mixture, letting excess drip off. Immediately dip same half into chopped nuts. Place on waxed paper until set, about 1 hour. Store between sheets of waxed paper in tightly covered container.
  
 

Expert Tips

This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!

To easily crush potato chips, place chips in a resealable food-storage plastic bag and pound with a mallet or roll with a rolling pin.

Got a question for our kitchen Experts? Ask it in the Message Board

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 150
    • (Calories from Fat 70),
  • Total Fat 8gCholesterol 5mg;
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Sodium 120mg;
  • Total Carbohydrate 16gProtein 3g;
    • (Dietary Fiber 0g,
    • Sugars 10g),

Percent Daily Value*:

  • Vitamin A 0 %;
  • Vitamin C 0 %;
  • Calcium 0 %;
  • Iron 2 %;

Exchanges:

  • 1 Starch;
  • 0 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 1/2 Fat;

Carbohydrate Choices:

  • 1;

*Percent Daily Values are based on a 2,000 calorie diet.

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My “Little Italian Herb-Loving Me” Herb Mixes

28 Jul 2012 Leave a Comment

by Volpe Life

So, I had commented on a post about my famous herb mix… & I was asked to share the juicy details, in which I was just going to comment back, But I decided to make it a post instead. What can I say?? I am Italian, & I have to have my fresh herbs in most of my dishes!!!

So, here is my Herb mix, & the way I do it. Please feel free to ask questions, & leave your comments!

I pick fresh herbs, rinse them, & chop them, (or leave them whole, depending on the herb). Usually I have a few assorted containers to keep the herbs in, that I use regularly.

I have found that you can also freeze herbs in an olive oil only solution, & throw them in your skillet while cooking. (JIC you don’t have the time to chop, chop, chop & store them away… which may take some time, depending on how many bottles you have to fill, or # of herbs you may have in front of you.)

Here are some of the herbs you will find in my mixes: Regular Parsley; Rosemary; Chives; Lemon Parsley; Sage; Dehydrated Hot Peppers (Organic Grown, Hand Picked, & De-Hydrated @ F.H.F. Ga. (www.FoxHollowFarmsGa.com)); & many more!

You can find some of the cutest little bottles @ Dollar General stores, or Family Tree stores, & don’t forget about those fabulous yard sales!! Mama Mia – How do I love a good yard sale!! If you have a little one in the house, that still eats baby food, or you can get your sticky fingers on some, these are PERFECT for storing the dry herb mixes. (Be careful, liquids WILL leak!) You will want to use bottles that have a secure lid, such as screw on of a force closure type of a lid.

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Dr. Oz’s Green Tea Recipe – A Metabolism Booster

28 Jul 2012

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by Volpe Life

Yes! Again, I borrowed this one!! Direct link is below! I am def going to try this!! I have a very important reason, too!! I am dog gone blasted sick & tired of diet coke & ALWAYS being dehydrated!! So this is what I am going to make & drink a pitcher a day, or more!! Buh-Bye water Weight!! ^.^ ~Ami

Direct Link: http://www.oursevendwarfs.com/2011/07/dr-ozs-green-tea-recipe-metabolism.html

I saw this on Dr. Oz.  I think it’s worth a try.  This comes straight from his website.

For a powerful metabolism-boosting drink, try Dr. Oz’s Tangerine Weight-Orade. It contains: green tea, shown to boost metabolism 12% by drinking just one cup; tangerine, with a chemical composition that increases sensitivity to insulin and stimulates genes that help to burn fat; and mint, a calorie-free flavor enhancer.

Tangerine Weight-Orade

In a large pitcher, combine:

8 cups of brewed green tea

1 tangerine, sliced

A handful of mint leaves

Stir this delicious concoction up at night so all the flavors fuse together. Drink 1 pitcher daily for maximum metabolism-boosting results.

So, I’ve been making the tea and really like it. I add a little agave nectar to sweeten it… not much though. I haven’t been drinking a pitcher a day but I’m drinking it instead of Diet Coke. I’m sure it’s healthier. I hardly ever get a chance to see Dr. Oz but I did see this.  I thought I’d share the info, just in case!

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Whet your appetite Wednesdays: Fall is in the Air … Almost!

28 Jul 2012

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by Volpe Life

Yes, Yes! I know it is not fall, yet! BUT, I couldn’t help but share this tasty one!! I hope ya’ll remember to look @ the direct link & follow their blog too!! ~Ami

Direct Link: http://www.feveravenue.com/whet-your-appetite-wednesdays-fall-is-in-the-air/

by Lace Zhang on November 2, 2010

I know all too well that Singapore lacks any form of proper seasonal change whatsoever, but indulge me will you? I, for one, celebrate fall in my own kitchen – pumpkin soup, pumpkin bread, apple and pork stew on a rainy day – For me, it brings some form of festivity and the sort of warmness you associate with this time of the year, into the household.

Pumpkins have got to be my favourite fall treat. I’ve made pumpkin bread spiced with orange zest and flecked with tart cranberries just a few days ago, but neglected to take a picture of it. I’ve used the same recipe as this pumpkin and chocolate chip loaf and made the necessary adjustments. This yields a moist, tight-crumbed loaf with a lovely orange colour. The pumpkin puree here is the magic ingredient, producing that almost-sunset hue and adding moisture to the batter. Plus, this takes the work of mere minutes to put together.

Recipe (adapted from http://cannelle-vanille.blogspot.com/2008/02/pumpkin-and-bananas.html

–  288g pumpkin puree

–  250g sugar

–  3 eggs

–  200g oil

–  200g flour

–  4g salt

–  4g baking soda

–  150g chocolate chips

Pre-heat the oven at 175 degrees celcius.

Whisk together the oil, sugar and pumpkin puree.

Add in the eggs one at a time, making sure each addition is well-combined.

Fold in the sifted flour, salt and baking soda; and the chocolate chips.

Bake in a 9x7x3 loaf pan for about an hour, until a skewer inserted in the centre comes out clean.

This article is written by our guest blogger, Lace Zhang. In her spare time, she bakes, cooks and share all about the goodness of it here

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Mamma Agata’s Recipe for Lemon Cake

28 Jul 2012

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by Volpe Life

From: Martha Stewart’s Blog

((Direct Link is on the bottom of post))

Recently on my blog, I featured a post guest written by Aaron Stewart, VP of Product Design for MSLO, about his experience at Mamma Agata’s Hidden Treasure Cooking School on the Amalfi Coast. Because of the overwhelming positive response to this post, Mamma Agata graciously agreed to share the recipe and photographs of her famous Lemon Cake from her cookbook, Simple and Genuine. Aaron says “I enjoyed hearing all of your stories and dreams of visiting Amalfi. I just made this recipe this weekend for my sister in law, Beba and her husband, Dan. He had three slices, it was so good! Hope you all enjoy it as much as I do! For the rest of the recipes from the class you can buy her award winning cook book that is super easy to follow and has lots of helpful hints. Happy cooking!”

If you would like to purchase the cookbook, please go to Mamma Agata’s website.

Recipe is below or download for easy printing here

Here is the Mamma Agata cookbook, filled with authentic Italian recipes from the Amalfi Coast.

Dolce al limone di Mamma Agata
(Mamma Agata’s Lemon Cake)

300 gr or 1 1/4 cups sugar
250 gr or 2 sticks butter (1/2 lb), PLUS an additional 1.5 Tablespoons butter, to grease the pan
4 eggs
Grated zest of 2 large lemons (4 lemons, if small)
A pinch Sea salt
300 gr or 2 cups “00″ Flour
16 gr or 2 tablespoons of Pan degli Angeli Italian baking powder
125 ml or 1/2 cup whole milk
50 gr or 1/4 cup hazelnuts (finely chopped and toasted)

Lemonade Mixture:
300 ml or 1 1/4 cups water
Juice of 3 lemons
8 Tablespoons sugar

1 ) Pre-heat the oven to 175 degrees Celsius or 350 degrees Fahrenheit. Whip the butter in a mixing bowl on high speed for at least two minutes.
2 ) Add the sugar and continue to whip until a soft cream forms. Mix the baking powder into the flour and set aside.
3 ) Add the following ingredients to the mixing bowl, one at a time, and blend after each:
 Eggs, one at a time, 
salt, grated lemon zest
.
4 ) Alternate adding and blending the following ingredients into the mixing bowl: 
Flour and baking powder mixture and milk. In other words, add one quarter of the flour and blend; then, add one quarter of the milk and blend. Repeat this process until all of the flour and milk are blended into the batter.
5 ) Mix the ingredients on medium speed for about five minutes until the texture of the batter has a light and airy consistency (similar to a mousse). NOTE: Do not beat the batter for longer than five minutes after adding the baking powder.
6 ) Coat the surface of the fluted pan with butter before dusting it with flour. Shake off any excess flour before adding your cake batter to the pan. NOTE: This step creates a non-stick surface so that the cake will easily release from the pan and retain its shape.
7 ) Pour the batter into your greased and floured pan.
8 ) Bake the cake in the pre-heated oven for forty minutes.
9 ) While the cake is baking in the oven, prepare the lemonade mixture as follows.
10 ) Squeeze the lemons into a pitcher (or other container from which you can easily pour the lemonade mixture later). Add the sugar to the lemon juice.
 Mix until the sugar is fully dissolved in the lemon juice. Add the water.
11 ) Once the lemon cake is finished baking, let it sit for two hours outside the oven to bring it to room temperature.
12 ) Before we start this process, we want to ensure that the cake does NOT stick to the pan. In getting it to room temperature, the butter has solidified and that means there is a risk that the cake will stick to the pan. Here is the process just to ensure it does NOT stick to the pan before we proceed.
13 ) Place a plate on top of the pan. Tip the pan over and carefully shake the cake out of the pan. Immediately, place the cake pan back onto the cake. Carefully turn the pan back over. Remove the plate to expose the cake. This will seem like we have done nothing, but what we have done is to ensure that the cake will not stick later when we are ready to plate it.
14 ) NOTE: If the cake does seem like it wants to stick, you will need to place the cake back in the oven for a few minutes, just to warm the butter, and it will release from the pan easily.
15 ) Now it is time to add the lemonade mixture to the cake – that is what makes it so moist.
16 ) Over thirty minutes: Slowly pour a little bit of the lemonade mixture all over the cake in the pan every ten minutes (i.e. three times in total). This will allow the cake to absorb the lemonade mixture very slowly. You should NOT have used all of the lemonade mixture at this point.
17 ) After thirty minutes, tip the lemon cake onto a serving plate and add the remaining lemonade to the top of the cake, distributing it evenly all over the cake. NOTE: If you feel that the cake is still too dry, you may make a little more of the lemonade.
18 ) Garnish the cake with finely chopped hazelnuts and enjoy!

Direct link to this entry

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Eggplant and Mozzarella Melt

Prep Time 20 minute
Total Time 50 minutes
Yield Serves 4
Ingredients
2 large eggs
Coarse salt and ground pepper
3/4 cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 loaf (8 ounces) soft Italian bread
2 cups store-bought tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced
Directions
Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

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 Tomato & Fresh Mozzarella Salad & Vinaigrette Dressing Recipe

07 Jul 2012 Leave a Comment

by Volpe Life in Ami’s Super Awsome Recipies, Family, Fun, Georgia, HOT WEATHER, July 2012, Vacation [Edit]

Glass Casserole Dish

Vinaigrette Dressing

Extra Virgin Olive Oil

1 lb. of Fresh Mozzarella (Sliced)

1 lb. of ripe Tomatoes – Sliced

Fresh Picked Basil Leaves (large)

Optional:

Other Fresh Herbs

Other Herb Mixes

Preheat oven to 357*.

Prepare Vinaigrette Dressing as in Recipe, below.

Cut Mozzarella into thin ¼ inch slices.

(I usually get the pre-cut Mozzarella,

You can find it @ most Walmarts or Ingles.)

Arrange Tomato Slices on the bottom of the casserole dish,

layer the entire bottom of the pan.

Drizzle the tomato slices with Extra Virgin Olive Oil.

(Make Sure to evenly coat the tomatoes with the oil.)

(The Tomatoes will soak up the oil, in the cooking process,

therefore keeps them from burning to a crisp.)

Layer the Mozzarella Slices on top of the Tomato Slices.

(As I say; the more, the better!)

Put in the oven & Bake for 30-45 minutes,

or until cheese on top is well melted.

You can do as many layers as you wish to,

I sometimes add pre-cooked pastas (ie: spinach stuffed pasta);

or whatever else you would like to experiment with.

I have been wanting to add some Chicken in Spicy Sauce to the top,

under a layer of parmesan cheese; but that is for another day.

If you do not want to use the Extra Virgin Olive Oil,

you can use the Vinaigrette Dressing instead.

I have used the Extra Virgin Olive Oil on the bottom,

with the Tomatoes, & drizzled the Vinaigrette Dressing over the top.

That was a bit much, for me, but you may like it.

I hope you like this recipe; it made my Top 10 Favorite Recipes.

What would you do to change it up a bit?

Vinaigrette Dressing Recipe:

1 tablespoon of Balsamic or Wine Vinegar

¼ teaspoon of Dijon Mustard

1 pinch of each: Salt, Pepper & Sugar

¼ cup of Olive Oil

In A small bowl, whisk together Vinegar, Mustard, Salt Pepper & the Sugar, until smooth.

Add Olive Oil in a thin stream, whisking until mixture is smooth.

Refrigerate until ready to use.

Whisk again before serving.

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Fresh-Squeezed, Lip-Smacking Lemonade Recipes

07 Jul 2012

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by Volpe Life

Fresh-Squeezed Lemonade Recipe

Not too tart, not too sweet, not too watery – here’s the perfect recipe for lemonade.

To get the most juice out of your lemons, bring the lemons to room temperature before juicing.

Yield: 16 servings (serving size: 1 cup)

Ingredients:

3 cups fresh lemon juice (about 20 lemons)

2 1/4 cups sugar

12 cups chilled water

Preparation:

Combine juice and sugar in a one-gallon container;

stir until sugar dissolves.

Stir in water.

Serve over ice.

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 Chocolate Ice Cream Roll Cake

06 Jul 2012

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by Volpe Life


Difficulty Level: Somewhat Easy

An ideal summertime indulgence, this chocolate-and-cream cake is easy to make when you follow our recipe and assembling instructions.

Ingredients:

2 cups vanilla ice cream

1/4 cup cake flour

1/4 cup cocoa powder + addition for jelly roll pan

3/4 cup granulated sugar

4 eggs, separated

pinch of salt

1/2 teaspoon cream of tartar

1/2 teaspoon pure vanilla extract

Easy-Add pure vanilla extractAdd to shopping list pure vanilla extract

confectioners’ sugar

Makes:

Cake serves 12.

Tools:

10 x 15 in. Jelly Roll Pan

Instructions:

Step 1

Preheat oven to 400°F. Grease or spray 10 x 15 in. jelly roll pan with vegetable pan spray; sprinkle well with cocoa. Sift together the 1/4 cup cocoa and flour. Add granulated sugar to mixture and sift again; set aside.

Step 2

In large bowl, beat egg yolks with mixer until light and fluffy, about 3 minutes. In separate bowl, combine egg whites and salt. Beat with electric mixer until whites begin to foam; add cream of tartar and continue to beat until the whites are stiff but moist. Fold one-third white mixture into yolk mixture just until blended; spoon yolks over remaining whites. Spoon flour mixture over egg yolks; gently fold together just until there are no streaks of egg white or flour. Spread into prepared pan. Bake 10-12 minutes or until toothpick inserted in center comes out clean.

Step 3

Remove cake from oven and immediately turn out onto clean kitchen towel; trim away crisp edges. Roll cake up in the towel from long side and let rest for 1 minute. Unroll and let rest 5 minutes. Re-roll in towel and let cool completely.

Step 4

Unroll cooled cake and spread with whipped ice cream. Re-roll and freeze until firm, 6 hours or overnight. Just before serving, sprinkle with confectioners’ sugar.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Banana Bread Gluten and Dairy Free

06 Jul 2012

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by Volpe Life

Print recipe

Serves:     6

Prep time:     10 minutes

Cook time:     45 minutes

Total time:     55 minutes

Dietary:     Gluten Free

Meal type:     Appetizer, Bread, Dessert, Snack

Misc:     Pre-preparable

Occasion:     Casual Party, Christmas

Grocery

1 1/2 cup gluten free all purpose flour

2 teaspoons baking powder gluten free

1 cup sugar

2 eggs

1/2 cup oil (light virgin olive or peanut)

2 teaspoons vanilla extract or 1/2 vanilla bean

Herbs and Spices

1/2 teaspoon salt

2 teaspoons cinnamon

Fruit and Vegetable

3 bananas (mashed)

Directions

Step 1

Preheat Oven to 350 degrees and Whisk Flour, Baking Powder, Salt and Cinnamon in a bowl

Step 2

In a separate bowl mash the bananas

Step 3

Add Eggs, Vanilla, Sugar and Oil

Step 4

Mix Well

Step 5

Add the sugar/vanilla mix to the flour mix and stir gently until just incorporated

Step 6

Pour into a Oiled and Floured tin and bake for 45 mins

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