A good italian-american always has a little something tucked away..
Roasted brussels sprouts with pancetta, stuffed pork chops a quick cheese platter
Seems one of the big adaptions bast east has been to redesign the Cannoli party but instead of filling individual pastry shells – its revised as a dip with the broken tubes or broken even waffle cones. The plus side means not soggy shells! Now I’m a huge fan of Cannoli’s and realized that many variations exist and differences regionally both here in the US and in Italy. This version comes from my Sister back in CT. The adaption I made to it – was I felt it needed a brightness to bring out the ricotta, so I added the zest. The Cool Whip thins it enough to “dip” into while lightening its taste some. As with most of my recipes – adapt them to your taste.
When making the bacon wrapped sweet potatoes mix well – and you can always add a dash of Maple syrup to the mix too!
A fast, no fuss version of Turkey Cacciatore
This is an adapted recipe great for parties but skips sone if the tradtional pre-browning steps usually done for this “Hunters Style” dish. If you have the time and desire – it will add an extra hearty, roasted flavor to the cooking. In either case – it uses the slow cook, braising method that makes it perfect for a party – so this also adapts for slow cooker fans.
Hint: If I know I want to make this – I will sometime pre-brown the turkey on the outdoor grill grill the day before while making other meats to save a step and reduce clean up (but omit the flour step below).
You can use boned or boneless, or a combination. I find I like to have some of both for home cooking but for a party, I find that boneless is easier but a mix of white and dark meat is crucial to get the rich flavor.
Note: You can always ask the local butcher to debone and skin a turkey for you. They provide you with the meat, skin and bones to use for stock. When I do this – I often toss in a few of the bones to cook with it then discard them before serving.
I tend to use 1lb of turkey to an equal amount of peppers & onions. (so 1lb t, 1 pepper, 1 onion) this version is based on that scale and serves 6-9 depending on how you serve it.
This recipe came to me, by way of a pal of Pauls – I loved the fresh taste, the slight bite of the onion and the sharpness of the cilantro. The peppers can be swapped out for your preferences and to adjust for heat. Much of the amounts is eyeballed and approximate.
*This dish originally used dried black-eye peas. They can be substituted and keep a great texture.
According to the person who shared it with us, while hand mincing with a sharp knife is the best – a food processor will also work.
This dish needs to sit for at least an hour or even better overnight. Seal in a airtight container.
Before serving, stir, then taste for salt & pepper , then garnish with lime and serve.
These were the “New Recipe” and how could it go wrong – bacon, butter, sweet potatoes, brown sugar, salt … oh and did I mention bacon? I found this recipe in Taste of Home magazine and the only adaption I did was the use of a
maple enhanced salt by the devilishly creative folks at Sinful Salts. They offer some “worth sinning over” salts direct online or currently offered for sale at the Castro’s Under One Roof Store.
Note: the seasonings on this can be adjusted to your taste or menu. Red pepper flakes, chopped rosemary, nutmeg, seasoned salts, etc.
Serve with maple syrup. Yield:about 2-1/2 dozenAdapted from Kelly Williams recipe shared in Taste of Home Magazine http://www.tasteofhome.com/recipes/bacon-wrapped-sweet-potato-bites
One of my pals attending our Openhouse, wrote and sent this to me today. Knowing my love of cheeses– he scored. Thanks Luke.
What a friend we have in Cheeses,
To our macaroni share!
What a privilege to marry
Cheese and pasta with great care!
Oh, what peace we often forfeit,
Oh, what needless pain we bear,
All because we do not marry
Cheese and pasta with great care!
Have we trials and temptations?
Is there trouble anywhere?
We should never be discouraged—
Take a bit of cheese and dare.
Can we find a friend so faithful,
Who will all our fondue share?
Cheeses know our every weakness;
Take a bit of cheese and dare
Are we weak and heavy-laden,
Cumbered with a load of care?
Precious Cheeses, still our refuge—
Take a bit of cheese and dare.
Do thy friends despise, forsake thee?
Take a bit of cheese and dare!
In the cheese sauce comfort shields thee,
Thou wilt find a solace there.
Blessed Cheeses, Thou hast promised
Thou wilt all our burdens bear;
May we ever cheeses bringing
Free our souls from every care.
Soon in glory bright, unclouded,
There will be no need for fare—
Rapture, praise, and endless worship
Will be our cheese portion there.
This adaption of an Artichoke snack takes all the parts of that fav dip and turns it into a solid form. A great starter or stand-in base for a Sunday brunch or midweek “clean out the refrigerator” meal. Tonights versions had roasted red peppers added into one. The use of the marinade from the artichoke then cooked off really set this apart from other recipes. This version is adapted from one found that was similar to one I have cooked since I was a kid.
I have adapted this to add the spinach and other flavors items. When adapting this – keep in mind the balan
ce between wet and dry as that will affect the final outcome..
This years version came out tasty – but was a little loose – I would adjust it to either more egg to give it more body or serve it in a
rustic cutting board pre-cut instead of pile it “cookie plate” style.
Note: You can also add pre-cooked chicken, sausage, raw vegetables like squash and zucchini to this dish or use with left over roasted vegetables, marinated peppers. For every cup of “stuff” I add, plan to add 1 additional egg to the batter and additional bread crumbs.
Preheat oven to 325 degrees F. Grease 8-by-8-by-2-inch baking pan; set aside.
Drain marinade from half the artichokes (one jar) into small skillet; discard marinade from second jar. Coarsely chop artichoke hearts and set aside.
Heat marinade in skillet. Add onion and garlic to skillet, set over moderate heat, and stir-fry until glassy, about 3 to 5 minutes. Cool 5 minutes. Transfer to large bowl.
Add eggs, bread crumbs, salt, pepper, oregano, hot pepper sauce, cheese, chopped artichokes and parsley, (the squeezed spinach if used and other items) and mix well.
Pour into foil pan (or glass brownie pan – the original recipe suggest a cast iron skillet would I think would be perfect as well) prepped with cooking spray and bake uncovered about 30 minutes, until set like custard. Should be slightly browned at the edges.
Cool slightly in the pan, cut into squares, and serve warm or at room temperature.
By adding the full box of spinach and doubling the eggs and bread crumbs you can make a larger version of this. If you put it all into the ½ size deep foil pans – it will raise – making it good for a meal – but not as workable for a party unless you serve it as “spoon bread” type dish. Ultimately it’s a preference thing.
This is a favorite type of recipe – as it isn’t a set one – explore it.
Note: I will share the version I grew up with, which is similar to this one and uses sausage and zucchini and like this one, is meant to be eaten as a “brownie” or if doubled as a brunch or egg entrée.
Original Recipe Source: Sunset All-Time Favorite Recipes, Adapted FVStrona 2013