Recipes

Cacio e Pepe – The Simplest Pasta Recipe


22eat4caciopepe-articleLargeIt is among the most basic, simplest pastas there is, and suddenly trendy to boot. Why? Because when made right, it is incredible.

INGREDIENTS

  • Salt
  • 1 ½ cups finely grated pecorino Romano, plus more for dusting completed dish
  • 1 cup finely grated Parmigiano-Reggiano
  • 1 tablespoon ground black pepper, plus more for finishing the dish
  • ¾ pound tonnarelli or other long pasta like linguine or spaghetti
  • Good olive oil

PREPARATION

  1. Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
  2. Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to transfer the pasta into a skillet, put some of the pasta water there and slowly add the cheese while flip mixing the pasta to create your sauce that sticks. You have to do this for a good 1-2 minutestir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
  3. Plate and dust each dish with additional pecorino and pepper. Serve immediately.

 

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Sweet Potatoes fit for Thanksgiving


Wishing you and yours a safe, blessed and Very Happy Thanksgiving.

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These sweet potatoes are sliced and roasted in the oven, then drizzles with balsamic and topped with parmesan cheese and fresh herbs. They can be enjoyed as a side dish for eight, or as a meatless main for four people.  These would be beautiful on your Thanksgiving table if you would like to serve this as a side.

And speaking of Thanksgiving, I know the holidays can be a stressful time. Between traveling, extra calories being consumed and stress of having to take care of so many people, it’s easy to feel overwhelmed.  That’s why it’s so important to take care of yourself during this time of year. In addition to making healthy and delicious food, hit the gym to work out any stress. It’s a guaranteed way to feel great, quickly.

 

 

Parmesan Hasselback Sweet Potatoes with Balsamic Glaze

taken from: Skinnytaste.com

Servings: 4 • Serving Size: 1 sweet potato • WW Points+: 8 pts (or 4 as a side)

Calories: 302 • Fat: 10 g • Sat Fat: 3 g • Protein: 6 g • Carb: 48 g • Fiber: 7.5 g

Sugar: 17 g • Sodium: 284 mg • Cholesterol: 10 mg

Directions:

Preheat oven to 400 degrees. With a large, sharp knife, make ¼-inch slices down the length of each potato, cutting only 3/4 of the way through.

In a small bowl, combine butter and olive oil. Place the potatoes in a medium mixing bowl and drizzle half of the olive oil/butter mixture over the top of each potato, then toss to evenly coat.

Place potatoes on a small baking sheet and sprinkle with salt and pepper.

Bake for 50- 60 minutes, or until potatoes are tender inside and caramelized and crisp on the outside. Drizzle with remaining butter/oil and sprinkle with parmesan, herbs and drizzle with balsamic glaze.

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Simple and Tasty Snacks


Fueling up for the Super Bowl? These tasty snacks will have your football fanatics cheering for more.

chips-guacamole_300Guacamole and Chips

Hands-On Time 15 minutes … Serves 8
 Ingredients:

5 avocados, cut into 1/2-inch pieces
1/2 red onion, finely chopped
1 jalapeno, seeded and finely chopped
1 cup fresh cilantro, roughly chopped
2 tablespoons fresh lime juice
1 teaspoon salt
1/8 teaspoon black pepper
1 16-ounce bag tortilla chip

Directions:  In a large bowl, combine the avocados, onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir well. Serve with the tortilla chips.  by Sara Quessenberry

bacon-wrapped-potatoes-ictcrop_300Bacon-Wrapped Potatoes With Creamy Dill Sauce

Hands-On Time 20 minutes Total Time 50 minutes … Serves 8

Ingredients:

1 1/2 pounds new potatoes (about 15), halved
15 slices bacon, halved crosswise
3/4 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill
1 teaspoon caraway seeds
salt and black pepper

Directions

  1. Steam the potatoes in a steamer basket in a large saucepan until tender, 15 to 18 minutes. Let cool.
  2. Heat oven to 425° F. Line a rimmed baking sheet with foil. Wrap each potato with a piece of bacon and place, seam-side down, on the baking sheet. Bake until the bacon is crisp, 18 to 20 minutes.
  3. Meanwhile, in a medium bowl, whisk together the mayonnaise, buttermilk, dill, caraway seeds, and ¼ teaspoon each salt and pepper. Serve with the potatoes.  by Charlyne Mattox

bed2a49c-04d8-4c0a-9b65-27d600e389d20342decf-04ec-441e-8c3d-e5cf7c4e02e4Pigskins in a Blanket

prep time 25 min / total time 40 min / ingredients servings

Ingredients

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

48 cocktail-size smoked link sausages or hot dogs (from two 14-oz packages)
Yellow mustard, from a squeeze bottle

If you’re an old hand at rolling up mini crescent dogs, make sure you read the directions! For the football shape, these pigskins are rolled from the opposite end of the dough from the classic crescent dogs.

1. Heat oven to 375°F. Unroll both cans of dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.

2. Place 1 sausage on thin point of each triangle. Roll up, starting at point and rolling to opposite short side of triangle. Place seam side down on 2 ungreased cookie sheets.

3. Bake 11 to 14 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheets to serving tray.

4. Cool 2 minutes. Squeeze 1 line of mustard crosswise and 3 lines lengthwise to make laces of football. Repeat with remaining crescent dogs.

Feel like spicing these up? Sriracha makes a fun substitute for the mustard  by Pillsbury

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Simple to Make Healthy Dog Treats


10746_518595488182074_2097744876_nI’m sure many of you have furry friends … I found this recipe floating around facebook and thought you might want to try making these simple doggy biscuits.
Stop giving your dog treats from China that is killing our dogs! Here is a Pumpkin Recipe that is healthy for them –
Pumpkin Dog Biscuits

* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.

2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)
Preheat oven to 350.

In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.

Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.

Makes up to 75 small (1″) biscuits or 50 medium biscuits

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Easy To Make Nutella Croissants


These Nutella Croissants are a true delight, they are soft and low fat and you can eat them with Nutella or simply with a piece of chocolate.

For 12 pieces you will need: 20g flour, 1 package of instant yeast backing, 80ml of warm milk. For pulp: 300g of flour, 40g icing sugar, teaspoon salt, 2 large eggs, 80g soft butter. Other ingredients: 12 teaspoons of Nutella, 1 egg yolk, 1 tablespoon milk. It is very easy to make and it will only take you 30 minutes.Nutella-Croissant-1

Steps: prepare the yeast, mix the yeast, flour, milk, cover and let stand 15 minutes.

Meanwhile prepare the dough. In a bowl, mix the flour with the salt and sugar. Add butter, egg and mix until you obtain a firm, smooth dough. Knead a dozen minutes. Then add the yeast and continue to knead for 5 minutes. Put the dough in a clean bowl, cover and let it rise until it doubles its volume. Roll out the dough to a thickness of 5 mm so to obtain a circle.

Using a cutting wheel, cut 12 triangles and put a teaspoon of nutella on the base of each triangle . Start to roll the dough base until the end. Then transfer them to a plate covered with baking paper. Allow them time to double their volume again.

During that, mix the egg yolk with the tablespoon of milk and brush the surface of your croissant with the egg-milk mixture. Cook them in a preheated oven at 180 degrees for 20 minutes. Enjoy!

Recipe from:

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Halloween, Time Change and Delicious Pecan Pie – I Love Fall


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Carve the Perfect Pumpkin


  • ?????????????Do not eat a pumpkin that has been carved as a jack-o’-lantern.
  • Choose a large pumpkin. The larger the pumpkin, the easier it is to carve. Pumpkins with a lighter color tend to be softer and easier to carve.
  •  When cutting out the top, place the knife at a 45 degree angle so the lid will have a place to rest when you replace it. If you cut straight down, the lid will fall through.
  • When cleaning the pumpkin, save the seeds. Toasted pumpkin seeds make a healthy as well as tasty snack. A 1-inchpumpkinseeds2x thickness of the pumpkin wall is optimum.
  • Print out or draw the pattern on a piece of paper. Use small sharp scissors or a razor knife to cut out the areas you will be carving into the pumpkin. Tape the template onto the pumpkin and use a marker to trace the carving lines. Cutting slits in the paper will help it to conform to the round surface.
  • As an alternative, you can tape the outline to the pumpkin and use a nail or large pushpin to score the carving lines onto the pumpkin. Connect the dots as you carve.
  • A long serrated knife or a pumpkin-carving knife with teeth will be necessary to cut through the thick flesh. Use a sawing motion and take your time cutting along the outside edge of the marker lines so there is no marker residue.
  • iStock-4639032_toothpick-teeth-pumpkin-carving_s3x4_lgConsider cutting off the bottom of the pumpkin, as well as the top. The pumpkin will be more stable and also easier to carve. If you plan on using a candle to light your jack-o’-lantern, be sure the opening in the bottom is large enough to fit over the candle. Place the candle on a fire-proof base large enough to accommodate the pumpkin. You can then easily lift off the jack-o’-lantern to light the candle.
  • Pumpkin-Carving-Ideas-for-HalloweenA small battery-operated flameless candleis a safer choice than traditional candles for lighting your jack-o’-lantern.
  • Sprinkle the bottom side of the pumpkin lid with ground cinnamon, nutmeg, and/or cloves to let your jack-o’-lantern do double duty as an air freshener.

 

from … http://homecooking.about.com/od/howtocookvegetables/a/pumpkincarving.htm
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No More Guess Work When Following A Recipe


kitchen measurements

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A Dessert So Easy Your Kids Can Help Make It


Pumpkin Crunch Parfaits:

Here’s a fun dessert that your youngsters can help make. It’s a great treat for Thanksgiving.

Prep/Total Time: 15 min. / Serves 6

  • 3/4 cup cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups whipped topping
  • 1 cup canned pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup chopped Diamond of California® Pecans
  • 32 gingersnap cookies, crushed (about 1-1/2 cups)
  • Additional whipped topping

 

Directions:

  • In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in the whipped topping, pumpkin and pumpkin pie spice. Fold in pecans.
  • Spoon half of the mixture into parfait glasses; top with half of the gingersnap crumbs. Repeat layers. Top with additional whipped topping. 
Originally published as Pumpkin Crunch Parfaits in Country October/November 2001, p51
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Try This Yummy Dessert for Thanksgiving


Pumpkin Bread Pudding:

“Try this great substitute for the hum-drum pumpkin pie. Adults and kids alike will rave over this recipe. Serve warm with a dollop of whipped cream.” – Makes 6 servings

  • 1 egg
  • 3 egg yolks
  • 1 1/2 cups whole milk
  • 2/3 cup sugar
  • 3/4 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 1/2 cups white bread cubes
  • 3/8 cup miniature chocolate chips
  • 2 tablespoons brown sugar
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.
  2. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.
  3. Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.
  4. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

       Recipe Courtesy of JJCUNEO 

       

Categories: holiday, Real Estate, Recipes, Thanksgiving | Tags: , , , , | 1 Comment

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