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Tuesday, November 25, 2014

Pasta with Artichokes and Scallops


1 pound of Rigatoni
3/4 cup olive oil
1 stick of butter
2 cans of cream of chicken soup
1/2 pint of heavy whipping cream
2 cans of artichokes in water--drained
3/4 cup of Parmesan cheese
1/2 cup chopped fresh basil
Salt and pepper

12 large Scallops
1 pound of small scallops
Salt and pepper


Season 12 large Scallops with olive oil and salt and pepper
Sauté, turning once then set aside

Heat olive oil and butter, add cream of chicken soup/ whipping cream
Stir until creamy and smooth
Blend in artichokes, cheese and basil
Add small scallops and cook for 15 minutes continually stirring
Season with salt and pepper
Add large scallops to pan and heat through
Toss with drained pasta, add more cheese and basil

Tuesday, November 11, 2014

Roasted Grape Salad


2 cups seedless red grapes- sliced in half
3 tablespoons olive oil
2 teaspoon of chopped rosemary
6 cups of kale
2 tablespoons white wine vinegar
1/4 teaspoon salt
2 teaspoons of lemon juice
4 green onions--thinly sliced
2 celery stalks
2 oz of shaved Manchego Cheese
4 cups of shredded Rotisserie Chicken Breast


Bake grapes on a sheet pan at 325 degrees for 35 minutes
Combine vinegar, salt and pepper
Place Kale in a large platter
Remove grapes from oven and add to salad along with onions, celery and chicken
Toss with dressing
Top with shaved cheese

Tuesday, November 4, 2014

Baked Apples


4 large Apples  ( Roma, Granny Smith, Cortland)
1/4 cup oats
1/4 cup dried apricots--chopped
3 tablespoon Maple Syrup
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1 tablespoon of unsalted butter
1/4 cup chopped pitted dates-chopped
1/2 cup plain yogurt
Preheat over to 375 degrees
Core apples to create a wide tunnel
Stir oats, dates, apricots, 2 tablespoons maple syrup, cinnamon and cloves.
Spoon into apples
Place apples in a 8 inch deep dish
Pour water on bottom
Dot apples with butter and cover loosely with foil
Bake 20 minutes, uncover bake 20 minutes more
Mix yogurt with remaining syrup
Serve drizzled over hot apples

Tuesday, October 28, 2014

Strawberry Pineapple Truffle


4 tablespoons Amaretto Liquor
2 cups fresh Strawberries-cut in half
2 cups fresh Pineapple-cut into small chunks
1 angel food cake
2 cups vanilla yogurt
1/2 cup roasted salted almonds chopped
4-6 sprigs of fresh mint
Juice of 1/2 lemon
Container of cool whip


Macerate Strawberries and Pineapple in Amaretto and lemon juice for 15 minutes
Layer angel food cake, top with Strawberries and Pineapple
Top with half yogurt and half nuts
Repeat layering
Top with cool whip and mint
Refrigerate for several hours before serving

Tuesday, October 21, 2014

Butternut Squash Lasagna Roll Ups


1 large Butternut Squash
2 tablespoons olive oil
1 1/2 tablespoons of fresh sage-chopped
1tablespoon each of salt and pepper
2 cups of fresh Ricotta cheese
1/4 cup grated Parmesan cheese
2 large eggs
1/4 cup chopped parsley
1 box of frozen chopped spinach-thawed and drained
10 lasagna sheets

For Sauce:

1 Quart of whole milk
4 tablespoons of butter
2 tablespoons minced fresh sage
2 tablespoons of minced garlic
1/2 cup of flour
Salt and pepper to taste
1 teaspoon grated nutmeg
1 pound of shredded mozzarella 
1 cup of grated Parmesan cheese

Cut butternut squash into cubes
Toss with the olive oil and sage, season with salt and pepper
Roast in oven on 425 degrees for 25 to 30 minutes
Transfer squash to food processor
Process until smooth
Boil Lasagna sheets in salted boiling water, drain spread out on cookie sheet

In a saucepan melt butter, add sage and garlic
Add flour and stir vigorously 
Add milk and continue to whisk
Add salt and pepper, nutmeg,  1 cup of Parmesan cheese
Adjust heat to a low simmer, cook whisking until nice and thick

Combine squash, Ricotta cheese, 1/4 cup  Parmesan Cheese, eggs, nutmeg, parsley salt and pepper
Fold in spinach until well combined
Preheat oven to 375 degrees
Spray 9 x 13 baking dish

Spread each sheet with mixture, sprinkle with mozzarella cheese and roll up
Put a little sauce on bottom lay fools in top
Continue until pan is filled
Pour sauce evenly on rolls sprinkle with shredded mozzarella cheese and Parmesan

Bake rolls for 45 minutes

Tuesday, October 14, 2014

Cheesy Mash Potatoes


1 pound of Russet Potatoes
5 tablespoons of butter
1/2 cup of milk
Salt and pepper

1 cup of Arugula -chopped
1 cup grated Parmesan Cheese
1 cup Roma Tomatoes-chopped

Cut potatoes and boil in salted water until soft
Mash with beaters, add milk, butter, salt and pepper to taste
By hand stir in arugula, tomatoes, and cheese