Buttery Cinnamon Rolls

My Buttery Cinnamon Rolls

For years, I was allergic to cinnamon. It was awful! Even being close to it, I would get hives. When I was finally able to eat it, I realized just how much I had been missing!
The smell of cinnamon. Enough said. But add to that the gooey, warm deliciousness of homemade buttery cinnamon rolls, and it is a definite happy thought. So here is my version of it. I hope you love it!

You will need:

Dough:
3 1/4 Cups Flour, separated into a 1 cup portion and a 2 1/4 cup portion
3/4 cup Whole Milk
1/2 Cup Softened Unsalted Butter (1 stick)
2 1/4 tsp. yeast (or 1 .25 oz. packet)
1/4 Cup Sugar
1/2 tsp. Salt
1/4 Cup Water

Filling:
1 Cup Light Brown Sugar, packed
1 Tablespoon Ground Cinnamon
1/2 Cup Softened Unsalted Butter (1 stick)
and I was thinking you could probably throw some pecans in too, if you wanted!

Directions:



- In the bowl of your mixer, combine 2 1/4 cup flour, the yeast, sugar and salt; mix on low for about 2 minutes.
- Add water, egg and the milk mixture. turn power up to 2 and mix for another minute or so.
- Add the remaining flour, 1/2 cup at a time, while machine is still running. Mix until it is dough (kind of sticky)
- Knead on a lightly floured counter for 3-5 minutes, until the dough is smooth.

- Heat oven to 375 degrees.


- In a small pot, bring the milk just to a boil, then remove from heat.
- Mix in butter. Stir until melted.
- Let cool until lukewarm.

- While it's cooling, cover the dough with a damp cloth and let rest for 10 minutes.

- In a small bowl, mix together brown sugar, cinnamon, and the softened butter for the filling.

- Roll dough out into a large rectangle on counter (flour it lightly again).
- Spread filling over the whole thing. I don't think it should be too even. It's better to have it more "rustic".

- Cut into slices (I got 12 of them out of it), and roll each one up.

- Place in pre-sprayed pan. Give them a little room. I'm not sure if you can really tell in the pictures, but they grow a bit in the oven.

- Bake for 30 minutes.

- Try to allow them to cool for 5 or 10 minutes before eating/serving!!

Enjoy!! <3

Beef and Broccoli

Beef and Broccoli

I love Chinese food, but having a whole family to feed now, I'm lucky if I get to order it once a year! So I have figured out how to make many homemade Chinese food recipes. This is one of them. Actually, it is the one with the fewest ingredients.
It is definitely worth the time it takes, and if you make the roast a day ahead of time, it will actually be a pretty quick meal. So here is my recipe. You should have a wok to make this properly (although I don't right now, and it worked fine in my paella pan).

You will need:

- Oil (peanut or sesame would probably work great with this, but I used safflower. It is extremely high in Omega 6 fatty acids and helps burn tummy fat.)
- 3.5 - 4 Pound Certified Angus Roast
- 1 Bag Frozen Broccoli Florets
- General Tsao's Sauce/ Marinade (I use a store version)
- Soy Sauce
- Flax Seeds (again, a healthy thing)
- Ground Ginger (I prefer not to use fresh in this particular recipe)
- White or Brown Rice, Prepared (make it a little sticky)

Directions:

- Preheat your oven to 350 degrees.
- Pour marinade all over the roast, and when oven is ready, put it in.
- Bake for 1 hour and 48 minutes. It will have a nice crust from the marinade sauce.

- Let cool completely (about an hour or so).

- Cut off the fat and cut meat down into strips (as thin or thick as you like).

- Place in a large glass bowl, along with whole bag of broccoli, a nice splash of soy sauce, and whatever sauce remains in the bottle. Top with about 1/4 cup of ginger and a generous amount of flax seeds. I think the flax seeds are a wonderful addition, because they add a nice texture, and they are very healthy.
- Refrigerate for about 30 minutes.

- Pour it all into your wok.
- Cover and cook over medium heat for 7 minutes.

- When broccoli is all cooked, you can start tossing and mixing it while it cooks. Continue for a few minutes.

- Serve over the rice. Top with more soy sauce if desired.

Enjoy! <3

Black Bean Soup

Black Bean Soup

I love black bean soup. It is delicious, as well as filling. It makes a great meal for dinner, or for lunch. And it tastes great left-over and re-heated. And it's a great way to use a lot of fresh peppers, especially if you have a nice garden full of them! So here is my super-easy recipe. I hope you love it as much as me!

You will Need:
-2 Cans Organic Black Beans
-1 Can Organic Diced Tomatoes with Chili Peppers (or without if you want it milder)
-1 Can Whole Kernel Corn
-1 Medium Yellow or Spanish Onion
-1 Organic Red Bell Pepper
-1 Organic Green Pepper
-1 Organic Yellow Bell Pepper
-1 Organic Orange Bell Pepper
-1 Bullion Cube (chicken, or vegetable, if you're a vegetarian)
-3 dried Chiltepin peppers (you can find them on Ebay or Amazon) , crushed, or hot sauce if you prefer (optional)
-Ground Cumin
-Adobo Seasoning
-Course Kosher Salt and Fresh Ground Black Pepper
-Extra Virgin Olive Oil
-3-4 Cloves garlic, minced.
-White Rice, prepared (to serve over)

Directions:

Dice onion (not too small).
Coat the bottom of a large pot with olive oil.
Place pot over medium-high heat.

Add onions to the pot, and saute until translucent.    

While onions are sauteing, cut all of your peppers into short strips.
Add to the onions, along with the tomatoes, corn, garlic, and some cumin to taste.
Stir well.
Cook for a few minutes, to allow all of the flavors to combine.

Add about a quart or quart and a half of water, the bullion, some adobo, and 1 and 1/2 cans of black beans, drained.

Take the remaining black beans and press them with the back of a spoon, to kind of mash them.
Add to soup.

Season with the salt and pepper to taste.

Cook over low heat for about an hour.

Serve over the rice. Top with grated cheese if you want.

This will actually taste even better the next day, so store in an airtight container in the fridge.

Enjoy! <3

deviled eggs

Deviled Eggs

Okay, so I personally know 2 people who make deviled eggs way better than anyone else in the world (you know who you are), but I still think mine are pretty good, so I'm sharing the recipe!

You will need:

1 Dozen Large Eggs

Hellmann's Mayo (don't sub if you want it to taste good)

A Good Dijon Mustard

Salt and Pepper

Paprika

Directions:

We are going to start by making the perfect hard-boiled egg. This is VERY important, and should be done correctly no matter what you are making with the eggs.

First, put the eggs, along with a good amount of cold water, into a large pot. (Make sure there is enough room for all of the eggs to be on the bottom, and not smooshed.) Carefully place on the stove top, and put the fire (or heat) on medium-high.

AFTER it comes to a full boil, set your timer for 3 minutes. 

After 3 minutes, turn the heat off and get the eggs under COLD water. This will stop them from cooking. The last thing you want is that nasty grey coating around your yolks! (If you are using the eggs immediately, as we are here, crack them under the cold water.)

Carefully peel the eggs (the cold water helps with this as well). 

Cut them in halves, and gently pop the yolk out.

Put all of the yolks into a glass mixing bowl. Crush with the back of a fork.

Add mayonnaise and mustard, using a 3 to 1 ratio of the mayonnaise to the mustard. (How creamy you actually make it is up to you, so I cannot tell you how much of each. I just put a good amount.)

Mix in salt and pepper, also to taste. Add a dash of paprika as well.

Mix it all really well, and then spoon into the egg whites.

Shake the paprika over the eggs to give them all a nice coating.

(I have no idea how long these will keep, as they hardly ever even make it to the table!)

Enjoy! <3

Anniversary Breakfast

Today is my husband's and my 10 year anniversary, so I decided to make a nice breakfast for the whole family.   I figured I would put it up as today's recipe, since it was very yummy!

So here you go... Chorizo Eggs and Bacon

 You will need:

-10 large eggs (remember, this is for 5 people!)
-1 pound bacon, thick cut
-1 Roma tomato (diced)
-1 Chorizo (found in the meat dept., comes in pkgs. of 2)
-3 slices yellow American cheese
-a nice pinch of shredded cheddar cheese
- Salt and Pepper, to taste
- a good no-stick cooking spray

Directions:

*NOTE: I do not use non-stick pans for eggs or meats. They get all kinds of carcinogens into your food, and they are a pain to work with.*
Also, I do not add milk to my eggs, as it thins them. You can if you want.

Heat oven to 450 degrees, and spray a large baking pan with cooking spray.
Arrange bacon on the tray, and bake for 30 minutes (while you do everything else).
In small frying pan, cook the chorizo. (It's usually pre-cooked, but browning it is nice.)
Slice into small discs.
In large glass bowl, combine the eggs, chorizo, tomato, cheeses, salt, and pepper. Whisk well.
Spray a large frying pan with cooking spray and heat over medium heat.
Pour entire contents of glass bowl into pan, and mix and flip until they are all cooked (but still shiny).
Arrange on plate with the bacon.

Enjoy! <3

Chicken Parm Wedges

Chicken Parm Wedges

Okay, so it's almost dinner time and you really want to order delivery. But there's a whole family to feed. And for the price of delivery for the whole family, it's not worth it. What do you do?
You make it yourself! Grab some left-over chicken Parmesan or breaded chicken cutlets and some sub rolls and get ready to cook!

You will need:

- 6-8 pieces of left-over chicken parm or breaded cutlet (you could make some for just this meal, but i like to use this to get rid of leftovers)
- 3-4 sub rolls (6")
- extra sauce
- shredded mozzarella
- parmesan cheese

Directions:

Pre-heat oven to 350 degrees, and spray a baking sheet.
Cut the rolls so that one side is open, and one is closed (like a book).
Put some sauce in the rolls.
Place the chicken in. Cut it if you need to.
Add more sauce and as much cheese as you want. :)
Bake for 13 minutes.
Enjoy! <3

Beef Barley Soup

Beef Barley Soup

What's a delicious way to use up leftovers that makes your whole house smell yummy and fills you up? Beef Barley Soup!

You Will Need:

About a pound of leftover beef (the Monday Night Pot Roast works great in this!! I throw in the potatoes and everything!)
1 large yellow onion
3 whole carrots, un-peeled
2 celery stalks
2-4 potatoes (it's nice to use 2 different kinds)
1 can corn
Adobo seasoning to taste
McCormick Grill Mates Montreal Steak Seasoning, to taste
Extra Virgin Olive Oil
Course Kosher salt
1/2 bag pearl barley


Directions:

Coat the bottom of a large, sturdy pot with the oil.
Turn heat on medium-high.
Dice the onion (as small as you want. I like to keep them kind of big), and add to pot.
Saute until they are translucent.
Add sliced carrots (I do not peel carrots for soups) and celery.
Cook for a few minutes, stirring often. (This is the base for most soups.)
Add a pinch of salt, and the leftovers.
Slice in potatoes and add corn.

Add a lot of water (it will shrink immensely), and season well.
Turn heat down to low, and cook for 2-3 hours.
Add barley and cook for another hour or two. Add more water if you want.

You can eat this really thick (the best!), or add water to make it more soupy.
When re-heating, add water. The barley is always thirsty!!

Enjoy! <3

Tomato and Mozzarella

Tomato and Mozzarella

This is SO easy, and a wonderful accouterments to most dinners!  (And it's one of my family's favorites!)

You will Need:

Mozzarella cheese (fresh is best! We used our homemade herb mozzarella for this one.)
Tomatoes from the vine
Fresh Basil
Italian Dressing (home made is always best!)
Course Kosher Salt
Fresh ground Black Pepper

Directions:

Slice tomatoes and mozzarella into slices.
Rip the basil leaves to release flavor.
Arrange on plate: Mozzarella first, Tomato second, Basil on top.
Spread a pinch of salt over the top.
Cover in dressing.
Refrigerate until ready to eat!

Enjoy! <3

"Fried" Zucchini

"Fried" Zucchini

(Don't mind the ugly paper plate!)

I absolutely love fried zucchini, but it is not the healthiest choice. So I do what my Mom, and her Mom, did. I bake it. (I'm hardly an anti-fryist, but when it works just as well to bake something, and it's healthier for my family, that's my choice!)

You will Need:

1 Zucchini
2 Eggs
1 cup Flour
1 cup Seasoned Italian Breadcrumbs
Cooking Spray
Ranch Dressing (optional) *Try Bacon Ranch or Peppercorn Ranch for a delicious twist*

Directions:

- Heat oven to 350 degrees.
- Use cooking spray to coat a baking sheet.
- Put the flour in one bowl , the eggs in another (and whisk), and the breadcrumbs into a third bowl.

- Peel zucchini, and cut into thin slices (not potato chip thin, but thin)
- Dip each slice first in the flour, then the egg, then the breadcrumbs.
- Arrange on the baking sheet, and spray more baking spray on top (prevents having to turn them halfway through)
- Bake for 12-24 minutes, depending on how dark you like them.
-Dip into the dressing.

Enjoy! <3

Burrito Night!

It's burrito night in our house, which means paper plates, very few dishes, and a very filling easy meal!

You need:

-8-10 medium tortillas
-About 1 and 1/2 pounds of 90% Lean Ground Beef, browned and drained
-1 Can Refried Beans
-Salsa
-Taco Seasoning
-Adobo Seasoning
-Extra Sharp Cheddar Cheese
-Garlic Salt
-Yellow Rice, Spanish Rice, or Arroz con Gandules (whichever you have)

Directions:

Put refried beans in a microwave-safe container and microwave on high for 2 minutes.
Add to meat in a good-sized frying pan. Mix together well.
Add a bit of the seasonings (to taste)
Add some salsa to make it a bit thinner.
Heat over very low heat, stirring often and thoroughly, for about 10 minutes.
While this is going on, heat up your tortillas and your rice, and keep near-by.

Put a nice scoop of rice into your tortilla, and a nice scoop of the meat/bean mixture next to it.

*Don't put too much. It should not go near any sides of the tortilla.

Fold the shorter sides in, hold snug, and roll closed.

Top with garlic salt, cheddar cheese, and salsa!

Enjoy! <3

Cute Apple Cupcakes

Okay, this is from the book What's New, Cupcake by Karen Tack and Alan Richardson. It is not my recipe!!

 But I did make them this weekend! And they were so cute! This recipe is with my variations.

You need:
12 cupcakes in red or pink paper liners
1 can vanilla frosting (or 1 and 1/2 cups homemade)
Red food coloring (gel works better)
6 mini chocolate-covered doughnuts
3 mini Tootsie Rolls
2 green Tootsie Fruit Rolls
Red decorating sugar

Directions:

Cut doughnuts in half like sandwich bread.

Put a bunch of decorating sugar in a wide, shallow bowl.

Using the food coloring, dye the frosting red.

Using a paring knife, cut each regular Tootsie Roll into 4 pieces (try making them more like triangles than rectangles).

Cut each green Tootsie Roll into 6 pieces. Roll them in your hands to warm them, and shape them into leaves.

Put some frosting on top of the cupcake to glue the doughnuts on.

Press the doughnut half on top, cut side down.

Frost over the whole thing. The hole in the doughnut will give it an apple shape.

Dip into decorating sugar, rolling sides in it also.

Stick a "stem" and a "leaf" in the top of each one.

Enjoy! <3

Monday Night Pot Roast

Monday. Busy, crazy, packed with things to do. So why cook a big fancy dinner, right?
Wrong.
My Monday Night Pot Roast is so easy, you may want to make it every night! And you wont even need a knife!

*You will need a Crock Pot for this recipe*

You will need:

1 Certified Angus Roast (about 3 pounds)
8 or 9 red potatoes
1 sprig of rosemary
2 scallions (not bunches - single ones from the bunch)
McCormick Grill Mates Montreal Steak seasoning
course Kosher salt
fresh black pepper
Coke (regular Coke. NO substitutions!)

Directions:

Get out your Crock Pot (a nice, big one).
Cut all of the potatoes in half.
Put meat, potatoes, rosemary, and scallions in the Crock Pot.
Sprinkle with the seasoning, salt, and pepper.
Pour Coke over it, just enough to wet it and have a little on the bottom.

You can add more Coke and seasoning if you want an hour before it's done cooking. (I always do.)

Cook on high for 4-5 hours, or on low for 7-9 hours.

The meat will literally fall apart when you put a fork in it!

- Goes well with mashed potatoes, egg noodles, white rice, rice and beans, or biscuits. Or, just eat it as is!

Enjoy! <3

My Meaty Pasta Fagioli

This is another one of my favorite comfort foods! It is great for a simple family dinner, or for a small dinner party. It is healthy, filling, super easy, and delicious! (And I don't mean that vainly; Try it and you'll see!)

Pasta fagioli means pasta and beans.  And this dish has a lot of both! (Traditionally, pasta fagioli wouldn't really have meat, but who ever said I was traditional in my cooking?) (You can pronounce it fah-zool, or less commonly, fah-zhool, which is kinda how it comes out when i say it!)

It just makes you want to sing "That's Amore"!

Meaty Pasta Fagioli

You will need:

*Remember, for all ingredients, organic is best!*

1 can dark red kidney beans
1 can light red kidney beans
1 can cannellini beans (very important!)
1 can pinto beans
1 can diced tomatoes with basil
1 chicken bouillon cube
about 1 pound ground beef (90% lean), browned with garlic salt and oregano to taste
2 sausage links, fully cooked and ground in the food processor (or sliced thin)
2 cups homemade chicken stock (or buy a really good one)
garlic salt
oregano
water
at least 3 different pastas (I like to use ditalini, spaghetti, ziti, and rigatoni)

directions:

- Put all of the beans, meat, and tomatoes in a big pot, along with the chicken stock and seasonings (to taste)
- Cook on low heat for at least an hour. Add water as needed to keep it a soup.
- In separate pot, cook all of the pastas together only until al dente. Add a small amount of the broth to keep     the pasta from getting nasty.
- Serve the soup over the pasta. (I usually store the left-overs together, though. Just add water when you re-heat.)

Enjoy! <3

Venison Chili

I love venison! I love the fact that it's leaner than beef, but can be used the same way. But anyone who has tried to cook it knows that it has a funny taste to it sometimes. The trick is covering up that funniness and making it work like beef. This is my favorite way to do that!

Here is what you'll need:

About 1 1/2 Pounds Ground Venison

1 Can Beans, Red Kidney or Black

1 8oz. Can Tomato Sauce

1 Small Can Diced Tomatoes

1 Packet of Sazon

Oregano

Garlic Salt

Hot Chili Powder

Taco Seasoning

- Brown your meat and drain if you need to. Put back in frying pan.

- Pour in the tomato sauce and tomatoes, as well as the taco seasoning (not too much)

- Mix well and bring to a boil.

- Add the rest of your ingredients, turn heat on low, and cover.

- Simmer for about 30 minutes.

- Serve over white rice or mashed potatoes. 

Enjoy <3

Rainbow Cookies

Did you ever order a big tray of yummy Italian cookies, just to try and pick out all of the delicious, almond-y, rainbow ones? That's what I used to do. Then one day, I decided to learn how to make my own. Now, whenever I want, I can make a whole tray of nothing but rainbow cookies!!

No, I did not make these today. (But I would have if I'd had the time and ingredients!)

You will need:

1 can (8 oz.) Almond Paste
1 cup Sugar
2 sticks Softened Butter, Unsalted
4 eggs (some people say to separate the whites and yolks, but I have found no difference in the cookies when I do)
Red Food Coloring
Yellow Food Coloring
Green Food Coloring
Apricot Preserves
Raspberry Jam
1 cup Semi-Sweet chocolate chips (I like the Ghirardelli)
chocolate sprinkles

Preheat your oven to 350 degrees.
Line 3 baking sheets or pans with parchment paper.

Break up almond paste (I like to do this in the mixer. The whole house starts to smell like almonds!)
Add butter, sugar, and eggs. Mix well.
Add flour in, in 3 batches.
Separate into 3 bowls. Color one red, one yellow, and one green.
Press onto the parchment, and spread out. This is the hardest part, as it doesn't like to spread. Just do it the best you can, so that all 3 trays look pretty even in length and width.

Bake for 10 minutes, then allow to cool.

Get a piece of plastic wrap large enough to wrap all of the pieces in, and lay it out.
Lay the green piece down.
Spread the raspberry jam on top (as much as you like!)
lay the yellow piece on top of that.
Spread the apricot preserves over that (again, as much as you'd like)
Lay the red piece on top.
Trim all of the sides so they are even and there are no burnt edges.

Wrap in the plastic wrap, and press between two baking sheets.
Refrigerate for at least 3 hours.

Melt the chocolate in the microwave in 30 second intervals, making sure it doesn't scorch.
Spread over the top and on all of the sides of the cookie.
Cover with sprinkles.
Allow to dry/cool.
Cut into 6 to 8 long strips, and cut those strips into pieces.

Store in an airtight container at room temperature for up to a week.

Enjoy! <3

Cleaning that saucepan

Okay, so yesterday was a holiday. We all cooked a lot. And if you are anything like me, you made a homemade sauce. Sauce is wonderful and delicious, but oftentimes, very messy. So here is my remedy for that lovely baked-on sauce. Or rather, my Grandmother's remedy.

Take your pot or pan that has all the funky, baked-on, blackened gook, and empty it of all water and anything else you have already tried to soak it in. Pour a generous (very, very generous) amount of baking soda on the gook. Then add just enough water to make it really wet. Put on the stove on medium, and allow it to boil.
When it begins to boil, use a spatula (preferably one that doesn't scratch up your cookware), and scrape gently at the gook, getting the baking soda underneath it, and lifting it off of your pan. You may need to add a little more water. You may also need to do this whole thing more than once, but it works like a charm!

Enjoy your nice, clean pots and pans!! <3

Tomorrow is Resurrection Day!! Lemon Pound Cake

Hey! In honor of tomorrow being Resurrection Day, I thought I'd share my lemon pound cake recipe. It makes any holiday dinner (or regular night dinner, for that matter) lemony and happy!!

 

You will need:

wet ingredients
1 and 1/4 cups sugar
2 large lemons, zest and juice
3 jumbo eggs
2 tsp. vanilla (the real stuff is always better!)
2 sticks butter, melted (plus a bit more that's not melted but soft for greasing the pan)

dry ingredients
1 and 1/2 cups all purpose flour (plus a bit more for dusting the pan)
1 tsp. baking powder
1/2 tsp. salt

glaze
1 lemon
1/2 cup sugar

Use a food processor or a blender for this (food processor is best).

Preheat oven to 350 degrees, making sure the rack you will be baking on is in the center of the oven.
Grease your loaf pan with the soft butter, then thoroughly dust with the extra flour.
Set aside.

Put sugar and the zest from both lemons into the food processor.
Pulse 8-10 times.
Add eggs and vanilla.
Put machine on low.
Add butter slowly with machine running. Keep running for about 30 seconds after.

In separate bowl, whisk dry ingredients together.

Mix dry ingredients into wet ingredients in 2 parts, mixing well.
Pour into loaf pan.

Bake for 16 minutes.

Lower heat to 325 degrees and bake for another 36 minutes, turning pan halfway through.

Make sure cake is done by sticking a toothpick or butter knife into the center. Clean toothpick = done cake.

Allow to cool in pan for about 30 minutes.

Put cake onto aluminum foil, or serving dish. Using a small paring knife, stab holes into sides and top of cake (don't make them like big, gaping wounds. It's ugly.)

Make glaze: put sugar and juice of lemon into small saucepan, and cook on low, stirring CONSTANTLY. Soon, it will make a lemon syrup.

While syrupy glaze is hot, pour it over the lemon pound cake, pushing it down over the sides if necessary.

Allow to cool. Then serve or wrap up.

Enjoy! <3


 

Pasta Salad

Happy Good Friday, Everyone!!

Today was a big baking day around here. I'm still not done, but for the moment, I am out of baking powder, so it's time to blog!! since it was such a crazy day, I made a very simple and healthy dinner. Pasta salad. The children had fish sticks with theirs, but I am not a big fish stick person. I am, however, a huge pasta salad fan.

Yummy. Happy. Easy. Good in any weather. Pasta Salad.

I have to say, both of my sisters make an amazing pasta salad, and mine is almost a combo of the two, but with my own tweaks. Hopefully, you will make your own delicious version from this recipe!

you  will need:

-1 box of tri-color pasta (Don't skimp. Get the healthy kind and spend the extra 50 cents! It tastes way better, and it is made from vegetables!)
-8 ounces of a really good Italian dressing (I like the one you make in the cruet, but sometimes I use a store brand Robust Italian. DO NOT use the light dressing!! It tastes awful in this!!!)
-2 or 3 Tablespoons of flax seeds (for a beautiful, healthy crunch!)
-about 1/4 cup diced red onion
-tomatoes (either the cherry ones, just cut in half, or else a large one, diced), about 1 cup
-McCormick Perfect Pinch Salad Supreme Seasoning (to taste)
-You can also put scallions, mushrooms, chickpeas, or whatever else you want to add!

Cook and drain the pasta
Put in 1/4 of the dressing and a little of the seasoning
Refrigerate for at least an hour (I usually "poison test" it at this point!)
When it's nice and cold, mix all of your ingredients together, adding a lot more seasoning =)

Enjoy! <3

Thursday: London Broil, my way

London Broil

I do not make my London Broil in a traditional way, but I have never had any complaints! In fact, I have had many recipe requests, so here you go!

note: I don't always make it this way, as I sometimes add ingredients to go with meals (example: I add Recaito when I'm making it with arroz con gandules). But this is my main recipe, and I hope you love it!

you need:

-A nice cut of London Broil (about 2 pounds)
-A cheap Port wine, though you can also use Pinot Noir for a more mild taste
**If you do not like to cook with alcohol, Welch's makes a great cherry and grape juice that does the trick nicely!**
-minced garlic, either a heaping Tablespoon from a jar, or 3-4 cloves
-Adobo seasoning
-McCormick Grill Mates Montreal Steak Seasoning
-Course Kosher salt

- Pre-heat oven to 425 degrees.
- Sprinkle Adobo on under-side of London Broil before placing in a baking pan.
- Using a paring knife or fork, poke some holes around the top of the meat.
- Pour the wine over. (not the whole bottle, but enough to cover the meat and have a little on the sides, probably about a cup and a half)
     - If you don't put the wine first, it will wash away the seasonings.
- Rub on a thin layer of the garlic.
- Sprinkle on a fair amount of the Adobo.
- Add the Montreal Seasoning. If you put a ton, your London Broil will be salty and gross. Just make sure there is enough so you will taste it in every piece.
- Spread a pinch of the Kosher salt over the top.

Bake at 425 for about 12 minutes, then lower the heat to 350. Bake for about 27 minutes for a nice medium rare meat. =)

Enjoy! <3

Wednesday night dinner: Cavatelli

Mmm... Easy, wonderful, and aromatic says one thing to me - cavatelli!! So here is a very simple recipe for your Wednesdays (or any day when you need a very easy crowd pleaser)!

first, pronunciation: Cavatelli, at least in my Grandmother's Italian, was always pronounced "gahb-ah-dell". Pretty easy!

recipe:

2- 16 oz. packages of frozen ricotta cavatelli (told you it was easy!!) Some brands are not good. I like the Italian Village.
4 to 6 fresh basil leaves, or just some ground basil from the store if you must
4 cloves garlic, whole with skin on
2 cloves garlic, minced
olive oil, just enough to coat the bottom of a small saucepan (1 qt. pan works)
regular salt
course Kosher salt
grated parmesan and romano cheese

- In large pot, boil a lot of water for the cavatelli. Add salt before boiling.
- In small saucepan, put the oil, basil, and garlic. Add some course Kosher salt, just a pinch. Simmer while other water comes to a boil, stirring every few minutes to prevent garlic from burning. Your house will smell amazing! Turn heat off when large pot comes to a boil.
- When large pot is boiling, add cavatelli. Cook until they float to the top (just a few minutes).
- Take out a cup and a half of the starchy water they cooked in, and put into the small pot with the basil mixture.
- Drain the pasta.
- Pour the basil mixture into the cavatelli. Add the parmesan and romano cheese, and serve.

- Enjoy!! <3

ideas: Serve with tomato and mozzarella salad or breaded chicken breast cutlets.

Hello

Okay, so here is my first blog post under Dinner's at Six. I think what we are going to do every day is a recipe or a tip or something, and when you post, if you post, you can ask me any questions you may have. This could be really fun if a lot of people get involved!!

And if you make a recipe I share, please let me know how you liked it, and give pics!!

Dani.