Super Bowl Sunday 101

Are You Ready For Some Football?

Kick off the New Year with a fabulous Super Bowl bash at your pad. Oh course YOU can tackle this simple event, darling. Follow these simple steps and you will win cheers from the crowd!

Perfect Hostess Outfit:

Finally, a football jersey made to fit our feminine curves. Shop http://www.nflshop.com/ and show your team spirit in official women’s pro-gear.

Food and Drink:

PIMENTO CHEESE
One 3 ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup mayonnaise
Salt and pepper to taste
3 tablespoons chopped pimentos
In a medium sized bowl, beat cream cheese until fluffy. Add remaining ingredients and mix until smooth and blended. Makes about 3 cups. Serve with French Rounds from the Fresh Market.

WHITE BEAN CHILI serves about 8-10ppl
2 14oz. cans of navy beans, rinsed and drained
1 14oz. can pinto beans, rinsed and drained
3 14oz. cans of chicken stock, soup size cans
4 tablespoons of butter, one stick
1 tbl. Minced garlic
1 medium onion, diced
2 small cans green chilies
1 14oz. can corn, white if you can find it, drained
1 pound boneless, skinless chicken breast, finely chopped
2 tbls ground cumin
1 tbl dried oregano
1 tbl black pepper
1/2 bunch fresh cilantro, chopped, in produce section

In a stock pot, boil water and add chicken breast. Season water to your liking, optional. Cook thoroughly, at least 20 minutes. Let chicken cool, or put in fridge. Dice into rough, small pieces. In a saucepan, heat butter and sauté garlic, onion, and chilies for about 5 minutes. In a large stock pot, combine chicken stock, beans, corn, all of the spices, and then add the garlic/onions/chilies. Add the chopped cilantro. Bring to a boil. Lower heat to medium and cook, stirring occasionally, for approximately 2 hours. If chili is too watery, then ladle some of the liquid off of the top. Top each bowl with a dollop of sour cream. Serve with Corn bread.

MAC AND CHEESE
4 cups cooked elbow macaroni
2 cups grated Cheddar cheese
3 eggs, beaten
1 sm. can sweetened condensed milk
1 sm. can evaporate milk
Pre-heat oven to 350. Grease a 9X13 pan. Mix the above ingredients together and pour into dish. Salt and pepper. Top with extra cheese. Bake 40 min.

THE KICK-OFF COCKTAIL (SERVES 12)
Combine 1 ½ cups tequila, ¾ cup triple sec, 7 ½ cups fresh orange juice and 6 tbsp fresh lime juice. To serve, add ice to pitcher and pour into glasses with course salt. Garnish with lime wheels.

Party Etiquette 101:
Do you have limited football knowledge? Try a book such as “Putting on the Blitz” for some Football 101.
Buy one, get one free. Stock your pantry with chips, salsas, and nuts when on sale.
For an easy, retro dessert, serve ice cream sandwiches. Finger lickin’ good!
Are you single in the city? This is a great event to meet a date…just don’t stand in front of the TV!
Not into sports, the commercials can be more entertaining than the game!
Organize a football pool and have guests chip in a dollar or more!
And remember to always RSVP!
Eat, drink, and be Jolie!

courtesy: Jolie, Jan. 2008, RSVP, Lisa Hockenberry

Feast of the Seven Fishes

Feast of the Seven Fishes

Southern Italians around the world celebrate Christmas Eve with a Feast of the Seven Fishes, also known as La Vigilia (Italian: "the vigil").

It is a meal that typically consists of seven different seafood dishes. Some Italian families have been known to celebrate with 9, 11 or 13 different seafood dishes. This celebration is a commemoration of the wait, Vigilia di Natale, for the midnight birth of the baby Jesus. The tradition of eating seafood on Christmas Eve dates from the medieval Catholic tradition of abstinence--in this case, refraining from the consumption of meat or milk products--on Fridays and specific holy days. As no meat or butter could be used, observant Catholics would instead eat fish, typically fried in oil.

There are many hypotheses for what the number "7" relates to, one being the number of Sacraments in the Roman Catholic Church. Another theory is that seven is a number representing perfection: the traditional Biblical number for divinity is three, and for Earth is four, and the combination of these numbers, seven, represents God on Earth, or Jesus Christ. The components to the meal are similar for most families as there are always some seven combinations of anchovies, sardines, dried salt cod, smelts, eels, squid, octopus, shrimp, mussels, oysters, and clams. In the mixes are pastas, vegetables, baked or fried kale patties, baked goods, and the pride-filled homemade wine. Also, this tradition still remains very popular to this day. http://wikipedia.com/

Well, this year my mom rented a little cozy cabin up on Lake Murrary for the week of Christmas. Even though she and her husband live in Lexington, it will be a mini-holiday get-a-way. My responsibility is Christmas Eve dinner. Having grown up in Connecticut in a Catholic family, with a little Italian background in the mix too, we honor the "no meat" tradition on Christmas Eve. I am tossing around a few recipes...here are 3 choices. I want to keep it simple, not too heavy, and fresh. Which recipe do YOU think I should make?

Tuscan Shrimp with White Beans
Recipe courtesy Michael Chiarello

Ingredients
3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Directions
Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

Green Pasta with Shrimp

courtesy: The Fresh Market

Servings: 4

Ingredients:

3 cups water

1 pound fresh shrimp, unpeeled

2 teaspoons Creole seasoning 1 pound asparagus

Dressing

1 1/2 cups fresh basil

1/2 cup TFM Extra Virgin Olive Oil

1/3 cup lemon juice

3 cloves of garlic

1 teaspoon salt

1/4 teaspoon black pepper

8 - 12 ounces TFM Whole Wheat Spaghetti

Preparation:

Make dressing by processing basil, olive oil, lemon juice, garlic, salt, and pepper in a blender or food processor until smooth. Bring 3 cups of water to a boil: add shrimp and Creole seasoning. Cook for 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, and devein if desired, set aside. (Or sauté peeled shrimp in Creole seasoning before adding to pasta.) Snap off tough ends of the asparagus; cut asparagus into 2-inch pieces. Cook spaghetti according to package instructions, adding asparagus the last 3-5 minutes. Drain. Combine shrimp, pasta, and asparagus in a large bowl; drizzle mixture with dressing, tossing gently to coat.

Baked Shrimp with Tomatoes and Feta

2007, Ellie Krieger

Ingredients

1 tablespoon olive oil

1 medium onion, diced (about 1 1/2 cups)

2 cloves garlic, minced (about 2 teaspoons)

2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices

1/4 cup finely minced fresh flat-leaf parsley

tablespoon finely minced fresh dill

1 1/4 pounds medium shrimp, peeled and deveined

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2/3 cup crumbled feta cheese(about 3 ounces)

Directions

Preheat the oven to 425 degrees F. Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken. Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Thanksgiving with a Twist!

Turkey and Cranberry Ravioli

Recipe courtesy Giada De Laurentiis
serves 2

Ravioli:
1/4 pound ground turkey, preferably dark meat
2 tablespoons cranberry sauce
2 tablespoons grated Romano
1 tablespoon bread crumbs
1 tablespoon chopped fresh parsley leaves
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
20 store-bought wonton wrappers
Gravy:
3 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon chopped parsley leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.
To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.

Giada de Laurentiis - the Bella of the Food Network

Grilled Chicken and Pine Nut Pesto

serves 4
Ingredients
2 boneless chicken breasts
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan
Directions
Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
Spread the pesto over each piece of chicken and serve.

I have never made my own pesto sauce before. This recipe received rave reviews and sounds fresh and delicious! Wish me luck! I will be cooking this tonight and then posting my feedback.

You Don't Have To Take My Word For It...

Yum-O! I just had the tastiest dinner. To top it off, it all came from my pantry (and freezer). Jr. had pulled some Greenwise Sundried Tomato and Basil Chicken Sausages out of the freezer. Hum. What could we make? Well we had spaghetti sauce. Okay. Noodles. Good. Maybe add some mushrooms. And how about that Rosemary plant? Sure. We'll see. That may be too much.


I am guilty as charged. I am an over-doctor-er. Jr. called me out on it the other night. He was picking on me that I couldn't just serve some foods as they come. One of the items he listed was Spaghetti-Os. I began to crack up to the point where tears were coming out of my eyes and my belly hurt. I do exactly what he says I do. He has not once in all this time said anything. However, the last time I made Spaghetti-Os for him (yes, he is older than 4, I am not that much of a cougar! geez!), well...anyways...I put a little black pepper and crushed red pepper flakes in it. Not alot. Just a tad. I don't know why I always feel compelled to add a dash of this and that. I just do!


Tonight I told myself I was going to keep it simple. It worked.


First I put olive oil in a deep saute pan, let it heat and then added the sausage. I lightly browned both sides on high heat and then lowered the heat to medium and let them saute longer. I got impatient and then sliced the sausages in half so that they would cook faster! As they were simmering I decided that the sauce needed something, so I grabbed a 4.5 oz jar of Green Giant sliced mushrooms and added them to the pan. Oooh good. I had forgotten to drain the liquid, but it helped poach the sausages and keep them from getting too tough. I turned the heat to low and put the lid on for about 15 minutes. (I am guesstimating, because I actually realized that the rotini I was going to use was almost gone. I had to run to the crummy Kroger, which I cannot stand and wish I could avoid at all costs* but am sucked into going to because it is so convenient. I grabbed $3 from Jr. and ran out the door. I needed spaghetti noodles. I was happily persuded into the Barilla 51% Whole Wheat Spaghetti. It was stamped with Oprah's buddy's Best Life logo. So it must be good for you. I had yet to find a whole wheat noodle that I liked, so why not give this try. Oprah eats it. And it was on sale, $1.35 with your Kroger card. And I bumped into Hot Dan in the parking lot. Grrrr. (actual Cougar moment.)


When I arrived home, Jr. was making a toasty fire. Cozy! The spaghetti water was rapidly boiling. I added about 1/2 of the box of spaghetti noodles. The sausages looked nice and plump. I sliced them into smaller disks.** I added a jar of Classico Vodka sauce. It looked creamy and smelled great. I was glad that I saved the red sauce for ground beef because the delicate Vodka sauce better complimented the mellow, savory sausages and mild mushrooms. I let the sauce come to a boil, turned it to simmer, and put the lid on it. About 15 minutes later Jr. came poking to the kitchen and snagging some Wheat Thins. Somebody was hungry! The sauce looked ready and the spaghetti was drained. I dashed it with a little olive oil to keep it from sticking and dinner was served.

It was dee-lish. Clean Plate Club all around! What a surprise success!!!

Vodka Sauce with Sundried Tomato and Basil Chicken Sausage

Ingredients:
1 box Barilla whole wheat pasta, 1/2 the box (there was extra sauce, so you could use the whole box and eat for leftovers. Which we never do. Even though I always think we will.)
1 jar Classico Vodka Sauce
1 package Sundried Tomato and Basil Chicken Sausages
1 4.5 oz. jar Green Giant sliced mushrooms

*I have had it out with the dumbest checkout girl in the world. Tonight I saw her at the self checkout. I waited in the long line instead. Once I was in line with customer service to say something about her rude behavior and a British women behind me was doing the same thing. Crazy. Cannot believe she still works there! Jr. once taught her in school. I hear she sucked then too.

**Hee. Hee. I added some Rosemary. Shhhhhh.

Tonight the Great Pumpkin will rise out of the pumpkin patch. He flies through the air and brings toys to all the children of the world. - Linus

Mmmmm. I have not tried this recipe. However in my quest for all things Halloween, I stumbled across this yummy sounding dish! Maybe I am still on a carb high from PASTA WEEK or maybe it is the chilly Autumn air, but I think this pasta dish sounds great! Warm and cozy!

I know, it is written using the Metric system. (Do you remember when we were kids and they were trying to convert us Americans over to Metric...that was short lived?!) But back to the measurements...if you cook like me...I would simply eyeball everything to the liking of my taste buds. If you like cheese (like me!!!), then simply add more cheese. I believe that this recipe is more about a blending of flavors. It sounds quite rustic and dee-lish!

Bacon and Pumpkin Pasta

courtesy: www.bbcgoodfood.com

Ingrediants:

3 tbsp olive oil
140g pancetta or bacon, cut into cubes (abt 5oz)
1 small onion , thinly sliced
25g butter (abt 2 tablespoons)
500g/1lb 2oz pumpkin or butternut squash, peeled, deseeded and diced
20g pack fresh sage , finely shredded (abt 2 tablespoons)
400g pasta (we used penne) (14oz or abt 1 lb)
25g freshly grated parmesan , plus extra to serve (abt 2 tablespoons)

Method:

Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.

Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.

Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.

Making it vegetarian or greener
Fry halved mushrooms with the onion instead of pancetta. Or add a couple of handfuls of baby spinach before adding the Parmesan.

Simple Pasta Pleasures from the Mama's Kitchen

No one can cook better than our moms. (Well, most moms) It tends to be the simple dishes that we ate as children that are the still the most requested as adults. I remember coming home during college and my mom would have all my favorite dishes in the fridge. (She is truly too sweet!)

If your mom is anything like mine, the meals never had to be fancy or hard to cook in order to please the palate. Most likely, they were concocted by our busy moms during the work week and provided us with something healthy and nutritious...and convenient. I requested these three recipes from my mom to cap off PASTA WEEK. So..from my mom's kitchen to yours...




Garlic Spaghetti

Cook spaghetti....in frying pan either melt some butter or heat some oil ...if using oil..saute sliced garlic.....add pasta......to heat add salt & pepper and powdered garlic (if not the other)

Tuna-Noodle Casserole

Cook not quite half of a bag of wide noodles until still a little firm....grease baking dish....drain and add one can tuna ( I like chunky light)....cook about one cup of peas a little bit and add to dish.....add one can cream of mushroom or celery soup....mix up...add a little more than one half can of milk....mix...add noodles...use some small pats of butter if you want it richer in flavor....top with buttered bread crumbs all over...bake 30 -35 min at 325....you want this dish to be moist.

You can also make salmon casserole this way...I like to use bowties for the pasta and use the best canned salmon.

Tuna Mac Salad

Cook small size pasta...elbows or sm. shells.....chop celery...onions and green or red peppers.....drain and add tuna.....mix together in separate bowl...some mayo, little bit of oil (olive?)...salt, pepper and other seasoning if desired...I often use a little bit of oregano...or Italian seasoning....no garlic....but lots of parsley...I use celery leaves too...very good!!!

Did you ever think maybe you’re not too big? Maybe this town’s just too small. -Big Fish

If I could name my dream job, it would be to travel the globe and taste all that the local cultures have offer. When traveling, it is best eat what the locals eat. I have to admit that my taste buds are not as brave as those of famous chef and world traveler Anthony Bourdain, however you won't catch me in any chain restaurant during my adventures. My advice is to try the local produce, the freshest fish, and ask around to those that live where you are traveling where they like to eat. You may not like everything that you try, but I promise you that you won't be disappointed! You don't have to travel the globe to find unique places to drink and dine. Just get in your car and go...somewhere. It's a big world out there. I dare you. In fact, call me...I will go with you..

A TASTE OF THE NORTHWEST

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

courtsey: Giada de Laurentiis

Ingredients
1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

A TASTE OF THE SOUTHWEST

Southwestern Pasta Salad

courtesy: Mr. Friendly's

·1 pound orecchiette,

·cooked al dente,

·2 yellow peppers,

·grilled and julienned,

·1 red onion, finely sliced,

·6 tomatillos, quartered,

·2 cups sautéed corn kernels,

·1 cup frozen baby lima beans, thawed,

·¼ cup white wine vinegar,

·1 canned Chipotle pepper,

·½ cup olive oil,

·Salt and freshly ground pepper,

·¼ cup cilantro, freshly chopped,

·2 cups back fin crabmeat

Place cooked pasta in a large bowl; add peppers, onions, tomatillo, corn, lima beans, and crabmeat. Place vinegar and Chipotle peppers in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Toss the salad with the dressing and add cilantro.

A TASTE OF THE NORTHEAST

Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage

Courtesy: Tyler Florence

Ingredients
Extra-virgin olive oil
1 1/2 pounds loose sweet Italian sausage, shaped into mini-meatballs
4 to 5 cloves garlic, finely chopped
1 teaspoon dried red chili flakes, or to taste
Leaves from 4 sprigs fresh thyme
30 littleneck clams, cleaned and scrubbed
2 cups dry white wine
1 pound orecchiette
Kosher salt
2 small bunches broccoli rabe, stems removed
Freshly ground black pepper
3 tablespoons unsalted butter, cold and cut into cubes
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley, for garnish

Directions
1. Set a large pot of salted water over high heat and bring to a boil.
2. Take another large saucepan (big enough to hold clams) and set over medium heat. Add a 2-count of olive oil and loose pork sausage. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate. To the same pan, add the chopped garlic, red chili flakes and thyme leaves and cook until just fragrant, about 30 seconds to 1 minute. Turn up the heat, dump in the cleaned and scrubbed clams and white wine. Cover with a lid and steam for about 10 minutes until the clams open.
3. While clams are steaming, cook the pasta. Add orecchiette to boiling water and cook. With about 3 minutes left, add the broccoli rabe to the same pot and cook until tender. Drain pasta and broccoli and place into the saucepan with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.
4. Now return to the clams. Remove the lid and add the cubes of cold butter and a drizzle of extra-virgin olive oil as you stir. Once the sauce thickens slightly give it a final seasoning with pepper and a little salt (go easy on the salt) then take the whole pan and pour on top of the orecchiette and broccoli rabe. Shower with fresh Parmesan and parsley.

A TASTE OF THE SOUTHEAST

MAC AND CHEESE

4 cups cooked elbow macaroni

2 cups grated Cheddar

3 eggs, beaten

1 sm. can sweetened cond. milk

1 sm. can evaporate milk

Pre-heat oven to 350. Grease a 9X13 pan. Mix the above ingredients together and pour into dish. Salt and pepper. Top with extra cheese. Bake 40 min.

Run OMG, Run!!!

Loyal Blonde Appetit reader and fellow blogger, former WIS-TV Weekend Anchor Angie Goff, is running her very first marathon on October 26th in Arlington, VA. Angie is now the Traffic Anchor for WUSA-9 in D.C. She will be running the entire 26.2 mile Marine Corps race in the name of charity: FINISH FOR KIDS & raising $800 Buck-a-roos.

http://finishforkids.org/

Angie is one of my best gals in the world. Needless to say, I am SO proud of her. I was just re-reading some of her old blogs (YOU NEED TO CHECK HER PAGE OUT!) and it was only back in late July that Miss Angie was shooting for 6 miles. Well, she had worked her little fanny off (with the motivation of yummy treats...that's my kind of reward!). She is ready for the 26.2 miles. Way to go Angie. It is causing her to do crazy things...LIKE COOK! I won't let the cat out of the bag (she says her recipe is top secret!), but I assure you she did not make her gnocchi completely from scratch. However, with the creamy sauce and mushrooms...Mmmm...it really looked delicious. That is pretty impressive! Please join me in wishing Angie the best of luck! I will keep you posted on her results!

CHECK OUT ANGIE's BLOG: http://tinyurl.com/ohmygoff

Potato Gnocchi with Wild Mushroom Sugo

courtesy: Michael Chiarello

Ingredients

For the gnocchi:
2 pounds russet potatoes
Coarse salt
4 egg yolks
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
Pinch freshly ground black pepper
Pinch freshly grated nutmeg
1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen)

For the sugo:
1/3 cup extra-virgin olive oil
4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
Salt and freshly ground pepper
1 tablespoon chopped garlic
1 teaspoon minced fresh rosemary leaves
1 tablespoon minced shallots
1/2 cup tomato puree (from fresh or canned peeled tomato)
1/4 cup red wine
1/2 cup chicken broth or water
1 generous tablespoon unsalted butter
1 tablespoon minced fresh parsley leaves
Parmesan

Directions

For the gnocchi:
Preheat oven to 375 degrees F.

Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.

In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.

Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking.

For the sugo:

Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.

Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after they float to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately.

Giada de Laurentiis = Food Network's Sexiest Italian Chef

Simple Tomato Sauce

courtesy: Giada de Laurentiis

Ingredients
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Directions
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

It's Pasta Week..ya'll.

This HOT-n-SPICY dish is sure to warm you up on these chilly Fall nights. In the spirit of a good ole theme, I am granting this week to be PASTA week. Whether it is simple and classic or a bit more Mediterranean, stay tuned for some dee-lish pasta dishes. Break out a good bottle of red and enjoy.

Fiery Angel Hair Pasta

courtesy Giada de Laurentiis

Ingredients
1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan

Directions
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.

Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.

Chili Oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
Yield: 2 cups

Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 2 hours

Mangia Mangia. Happy Birthday Daddy!

In honor of my dad's birthday on October 19th, I wanted to pay homage to his Italian heritage. My father's grandfather, Samuel Intravia, grew up in Sicily and came to America with his brother when he was a young boy. He was a tiny man, but full of vigor. I remember hearing stories of him making dandelion wine and smoking a cigar a day until he was in his 80s. He was an avid whittler of wood, and his large family is blessed with possessing many of his creations. He lived to be 100 years old and witnessed five generations when my brother's daughter was born in 1991.


My father carried on his Italian roots through his feisty personality and with food. I can see him right now at the stove putting everything but "the kitchen sink" into a big pot. A dash of this, a dash of that. It was always comfortable and delicious. My dad was stubborn, a little full of s--t, and a whole lot full of life. He could command an audience with a grand story and would let out a hearty laugh. So, although he lost his battle to leukemia a few years back, he had more life experiences in his "little" pinkie finger than many do in their entire lives. One thing he always said was that "you never saw a UHAUL following a hearse." So, live in the moment. Enjoy each day. Say I love you. Say I'm sorry. Pick your battles. And bring your friends and family together with a good meal. If you happen to make my dad's signature spaghetti sauce, know that he is watching and toasting you with a Zambuca. Three coffee beans.

APPETIZER

BLUE CHEESE CHIPS

Fancy chips and blue cheese. Any plain gourmet potato chips will do. The Cape Cod plain, 40% less fat are good. Sprinkle chips into a shallow layer in a pretty baking dish. Layer with blue cheese. Repeat until out of chips and top layer is cheese. Bake in oven at 350, keeping your eye on them so that they do not burn. About 15 minutes until cheese is melted. Serve immediately.

TOMATO MOZZARELLA SALAD

1 medium red onion, thinly sliced
4 large tomatoes, sliced
Fresh Mozzarella, thinly sliced
1 bunch fresh basil leaves
Capers, palmful
Extra Virgin Olive Oil
Balsamic Vinegar
Salt and pepper, to taste

In a shallow dish, layer onion, tomato, and mozzarella. Place basil leave on cheese. Continue layering until finished. Sprinkle salad with capers. Dress the salad with olive oil and vinegar. Salt and pepper generously. Refrigerate until well chilled.

SERVE WITH CRUSTY GARLIC BREAD.

SICILIAN CHICKEN (my mom's recipe)

4 bone-in chicken breasts
10 Sicilian olives, from the deli
1 large white onion, sliced
4 medium potatoes, quartered
Black Pepper
Olive Oil
2 cloves garlic, diced

Heavily coat the bottom of a large pot with olive oil. Brown both sides of chicken and remove from pot. Add the onion, potatoes, and olives to the pot. Place the chicken back into the pan, bone side up. Sprinkle with garlic and pepper. Bring heat up to high. Cover tightly and bring temperature back down to simmer. Simmer for 1 hour, no peeking! Everything will turn a golden brown. Serve remaining juices over dish.

DAD'S SPAGHETTI SAUCE WITH MEAT

1 lb. ground beef, turkey, or venison
2 16oz. cans diced tomatoes
1 can tomato paste
1 cup diced mushrooms
1 large onion, diced
1 large pepper, diced
4-6 cloves garlic, chopped
2 tablespoons sugar
Oregano, to taste
Basil, to taste
Thyme, to taste
Crushed red pepper, to taste
Olive oil

Brown meat in olive oil. Chop meat as it browns. When beef is cooked, then drain. Add olive oil to pan Saute onions, peppers, mushrooms, and garlic. Stir with wooden spoon. Add remaining ingredients. Add spices. Remember that cooking increases the flavors. Add meat. Bring to boil, reduce heat and simmer for 45 min., at least. Serve over hot pasta, or macaroni, as my Dad would say! Sauce freezes well.

Love you Daddy. xoxo

Mr. Friendly's Tailgating Grub!!!

If I had to chose my favorite restaurant in Columbia, I would have to say that it is Mr. Friendly's. Mmmmm. I have been there for dates, with family, with girlfriends, for birthdays, celebrations, and post break-up man bashing with my best gals. It is always devine! You can't go wrong with any of their fish specials, their classic filet with pimento cheese or (when in season...) the crab legs! When I contacted owner Ricky Mollohan about a recipe for a magazine that I freelance for, he mentioned that there are recipes on the Mr. Friendy's web site. You can imagine my excitement! Mr. Friendly's at home? Is that even possible. While I will be sure to make some of these dishes, it can't beat a night out on the town. I found their tailgating menu to be a perfect addition to Blonde Appetit. Now, if I can only get Jr. to take me out on a date. Hmmm.

Be sure to check out Ricky's newest hot spot: Cellar on Greene for drinks and such

Mr. Friendly's Tailgate Potato Salad

5 pound bag of New Potatoes
8 slices of Bacon, chopped
½ large Red Onion, julienned
3 cloves of Garlic, minced
10 Sun-dried Tomatoes, chopped (if using dried, reconstitute with hot water)
Salt and Pepper
1 cup Red Wine Vinegar
2 cups Olive Oil

Dice and par-boil the potatoes. While they are cooking, dice and fry the bacon, reserving the bacon fat. Slice the onions, chop the sun-dried tomatoes and mince the garlic. In a large mixing bowl, add the olive oil, some bacon fat, vinegar, garlic, salt and pepper and whisk well. Add the sun-dried tomatoes, onions and the potatoes (while they are still warm). Mix well and serve.

Blue Cheese Slaw

1 cups sour cream
1/2 cup Dijon mustard
1 sugar
1/2 cup cider vinegar
1 tablespoons celery seed
10 cups thinly sliced red cabbage/green cabbage mixture
2 green bell peppers, sliced thinly
2 carrots, grated
1 cups shaved onions
2 cups blue cheese, crumbed
2 dashes tabasco
salt and pepper to taste

Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.

Herb-Feta Cheese Pasta Salad

8 oz. fresh or frozen green beans
1 (12-ounce) box tri-color rotini pasta
1 cup jar roasted yellow peppers, cut into small strips
1 cup roasted red peppers, cut into small strips
1/2 cup thin sliced sweet onion, vidalia is best
1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram
1/2 cup extra virgin olive oil
1/4 red wine vinegar
1 tbsp minced garlic
1 cup crumbled feta cheese
salt and pepper to taste

Bring a large pot of water to a boil. Add green beans and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the green beans to a bowl of ice water to stop them from cooking. Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool. In a large serving bowl, combine all ingredients. Toss until ingredients are thoroughly coated with oily mixture.

Pork Chop Marinade for Pork Chop Sandwiches...

2 packs of boneless pork chops, no more than 1/2 inch thick chops
1 cup red wine vinegar
1/2 cup brown sugar
1 cup favorite red bbq sauce
1 tbsp tabasco
1/2 cup creole mustard
1 tbsp garlic
salt
pepper
1 tbsp dried thyme
1 cup orange juice
2 tbsp worcestershire.

Season all pork chops with salt and pepper on both sides. Combine all ingredients in mixing bowl and pour over pork. make sure mixture is touching all pork chops. Refrigerate for 3-4 hours. Grill chops to med well and serve on toasted buns with blue cheese slaw, slice of tomato, mustard and pepper jack cheese! that's a Sandwich!

for two pork chops
Newcastle Brine:

24 oz newcastle
2 1/2 tablespoons salt
1 tablespoon light brown sugar
1/4 cup cider vinegar

Brine for at least 24 hours in your refrigerator, grill pork chops 5-6 minutes per side (time will vary depending on thickness of the chop). Pork chop is medium (the ideal temperature for a pork chop) when you pierce it with a fork and clear juices run from the puncture in the meat. If the juices are pink, the chop is not quite done.

Scallion Creme Fraiche:

1 cup sour cream
1/3 cup heavy cream
1/4 cup chopped scallions
1 tsp lemon juice
salt
pepper

Mix all ingredients. It's ready!

Can substitute fresh thyme, basil or mint for a similar creme fraiche. Creme fraiche is great to top off grilled chicken or fish. Also fantastic on a hot dog or with grilled sausages!

Grilled Romaine

This is a great alternative to serving a cold salad during a tailgate!
Just grab a bottle of your favorite bottled caesar dressing or blue cheese dressing and top off the grilled romaine with it!

Grilling the romaine is the easy part!

Split romaine heart down the middle.Season with 1 teaspoon salt and pepper, 1 tablespoon olive oil, and 1/2 tablespoon red wine vinegar, grill on each side for about 10-15 seconds until slightly wilted but still retains its crunchy texture.

Char-grilled Corn with Red Chile-Cilantro Butter

Remove corn cobs from husks and wash to remove excess husk.
Season corn with salt and pepper and grill directly on med-high heat until corn begins to lightly brown and soften.
Transfer corn onto upper grill rack and brush with butter mixture.
Continue to cook for five minutes. Keep applying butter as desired.Allow to cool for two minutes before eating.

1 stick of butter softened
1 tablespoon chopped cilantro
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon siracha

Blend ingredients until fully incorporated. Leave at room temperature so it's easy to brush on corn.

Pineapple Mimosa

·¼ cup Grand Marnier, ·¼ cup sugar, ·1 bottle Champagne, ·2 cups pineapple juice
Place the Grand Marnier and sugar, individually in small ramekins. Dip the rim of each glass in the Grand Marnier and then add sugar, forming a ring or sugar around the rim. Divide the Champagne between the glasses. Pour ¼ cup of the juice in each glass. Pour the remaining Grand Marnier into each glass.

I love me some Grandma!!!! Sometimes a little too much!

http://www.mrfriendys.com/