Archive | April, 2012


30 Apr

I recently got a new cookbook, Phaidons “Silver Spoon” aka the Bible of Authentic Italian Cooking. That book is exactly that, its a bible of how to’s, why’s, and secret recipes of brilliant italian chefs. I wanted to try making their Tiramisu, lets just say my hubby came back for thirds. One serving is just not enough! so so so so SO delicious.

Tiramisu (Serves 6)
2 egg whites
4 egg yolks
1 1/4 cups of confectioners sugar
1 3/4 cups of mascarpone cheese
7 ounces of lady fingers
3/4 cup of freshly brewed extra strong coffee (cooled)
7 ounces of semisweet chocolate, grated
unsweetened cocoa powder, for dusting

Stiffly whisk the egg whites in a grease free bowl. Beat the egg yolks with the sugar in another bowl until pale and fluffy. Gently fold in the mascarpone, then the egg whites. Make a layer of ladyfingers on the base of a deep, rectangular serving dish and brush them evenly with coffee. Cover with a layer of the mascarpone  cream and sprinkle with a little grated chocolate. Continue making layers until all the ingredients are used, ending with a layer of mascarpone cream. Dust with cocoa and chill in the refrigerator for about 3 hours.

Check out Dave getting thirds… and us being silly!



Sauteed Mahi Mahi with Tropical Salsa

16 Apr

Want to wow your loved ones with this easy to make, full of flavor dish? Try this. I just got off of my strict eat-their-food-only diet recently and im trying to find new and healthy ways to make dinner delicious. I went to the grocery store and was inspired to make this fruity topping for the Mahi Mahi and it came out so good. 90 calories in 1 mahi mahi fillet! plus the fruit, win win.

Sauteed Mahi Mahi with Tropical Salsa

Mahi Mahi, amount to your liking (or other fish like snapper or tilapia)
Montreal Steak Seasoning or Salt and Pepper on the fish, just a sprinkle on each side

For the Tropical Salsa
Fresh pineapple, strawberies, and kiwi, diced
1/2 cup of grape tomatoes, sliced in halves
2 tbsp fresh cilantro
1 tbsp balsamic vinegar

Combine the fruit, tomatoes, cilantro, and balsamic vinegar for the salsa. Preheat a large saute pan on medium high heat for 2-3 minutes. Sprinkle the Mahi Mahi  on each side with seasoning above. Spray the pan with cooking spray and place the mahi mahi on the pan to cook for 2-3 minutes on each side or until the fish is opaque and separates easily. Serve with salsa over it and enjoy! You can also make a side like sweet potatoes or sliced red potatoes as a compliment.


Chicken Cordon Bleu (With Mozz Cheese)

12 Apr

Do you know what i love about ham and cheese? just about everything. Its so sweet, but salty at the same time. Can you imagine crispy chicken with salty and sweet all together? YEP. this happened….

4 boneless skinless chicken breasts (butterflied)
Mozzarella cheese
Italian Breadcrumbs
1 egg
Cooking spray

Preheat the oven to 375 degrees. To butterfly chicken, lay the breast on its side and slice it down the middle. There should be two pieces after. Do this to all the 4 breasts, making 8 slices. Take the sliced chicken breast and top it with the mozzarella cheese, about the same length and width of the chicken. Do the same then with the ham, and then finally top with another layer of cheese. Take the longest side of the chicken slice and start to roll upwards, slowly, using the toothpicks to hold the meat together. Set aside.

Crack the egg into a bowl, mix. Then pour the breadcrumbs into a plate as if you are making cutlets. One by one, take the chicken rolled up and dip it into the egg, then roll in the breadcrumbs coating the chicken.

Place the chicken roll ups into a 9×13″ pan side by side. Right before placing into the oven, spray the top of the chicken with a one time spray of cooking spray just to make it more crispy.

Bake at 375 degrees for 1 hour. Take out all toothpicks and serve with veggies or mashed potatoes.

This came out SO good. Probably one of the yummiest things ive ever made. PLEASE TRY it took me 20 minutes at MOST to prepare this entire dish.

P.S. – I accidentally left a toothpick in the pictures i took below. WOOPS!


Rotini with Sausage and Roasted Peppers

11 Apr

I have this awesome cookbook called “Great Food Fast”… its from the kitchens of Martha Stewart living and it has all these delicious recipes organized by season. The end also has the basics like how to poach chicken, make different rubs, and create pesto, polenta, and risotto. One of the recipes I decided to try was this one, its a short pasta with sausage recipe. Came out really good! and it was pretty easy to make too.

2 medium red bell peppers (four flat sides sliced off core, ribs and seeds discarded)
2 medium yellow bell peppers (same as above)
Coarse Salt and Pepper
1 lb of rotini or other short pasta
2 tsp olive oil
1 tbsp butter cut into small pieces
1 lb of mild (they used sweet) italian sausage removed from casings
1/3 cup of grated parmesan cheese

To make roasted red and yellow peppers, you need to do the following:

Heat the broiler. Place the peppers skin side up on a foil lined baking sheet. Broil the peppers 4 inches from the heat source until they are charred (18-20 mins). YES they will get charred. Its ok! Transfer the peppers to a large bowl and cover the bowl with plastic wrap so that they steam in the bowl a little longer (2-3 mins). Using a papertowl, rub off the skins of the peppers. Thinly slice the peppers vertically into 1/4 inch strips and return them to the bowl. Set them aside. (SKIP THIS STEP IF YOU BUY PREROASTED JARRED PEPPERS) but this tastes better 🙂

Boil the pasta in a large pot of boiling salted water. Cook the pasta until al dente. Drain, reserving 1/2 of the starchy pasta water.

Meanwhile, heat the oil in a large skillet over medium heat and cook the sausage breaking it up with a spoon until browned (about 7-10 mins). Add the roasted red peppers and cook until heated through. Transfer the sausage mixture to a large bowl. Add the pasta, butter, and reserved pasta water. Lastly add the parmesan, salt, and pepper and toss to combine.

easy delicious dinner for a few days! Prep time: 20 mins, Total time: 40 mins!


Tefteli’s Khartoshkoi – Meatballs with Potatoes

10 Apr

Tefteli are meatballs – a little larger than the typical. You can make them several different ways, with red sauce, broth type sauce, or potato-ey sauce. the list must go on and on, but this is how my mom made it.

Tefteli’s Khartoshkom

Ingredients for Tefteli
l lb of ground chicken
1 egg
breadcrumbs (enough to coat the meat a bit)
salt and pepper – 1 tbsp each
garlic powder –  2 tbsp’s

3 semi large baking potatoes
1 onion, diced
3-4 bay leaves

To prep, peel and cut the potatoes into small strips, about 1 inch thick and 3-4 inches long each. Dice the onion, and form the Tefteli. Form the Tefteli by adding all the above ingredients together and forming 2-3 inch thick balls. To start cooking, brown the onion over medium heat with olive oil. Then, place the Tefteli in the pot with the onions, and brown them a little on both sides. Add the sliced potatoes around the Tefteli and sprinkle with more garlic powder (just enough to put a light coating on top of the food) and cover the entire pot with water just enough that the Tefteli are covered, potatoes mostly covered. Add the bay leaves and cover the pot, simmering for 20 minutes.

Grab some bread for dipping and enjoy!!! I will add pictures when I get the chance to make this again. DELICIOUS!