Green with Envy Orecchiette and Red Wine Braised Sausages

Green with Envy Orecchiette and Red Wine Braised Sausages

 

2 pounds – 8 short links or 4 large, hot or sweet Italian sausages

2 C. dry red wine

1/2 C. extra virgin olive oil (EVOO), divided

Salt

1 pound orecchiette pasta

1/2 C. hazelnuts

1 package or bunch chives, coarsely chopped or torn by hand

2 cloves garlic, popped from skin, 1 clove minced, divided

12 stems tarragon, 1 package or small bunch, leaves stripped from stems

Salt and freshly ground black pepper

1/2 C. grated Parmigiano Reggiano, plus more to pass at table

1 bunch green Swiss chard, stems removed and roughly chopped

A little freshly grated nutmeg, to taste

 

Place sausages in a skillet and add wine and 1 T. EVOO to the pan. Place pan over medium-high heat and let the wine reduce and evaporate, 15-18 minutes. Eventually, the casings will crisp up and the wine and oil will glaze the casings. Place a pot of water on to boil for the pasta. Salt water and cook to al dente. Heads up: you will need 1 1/2 cups, a couple of ladles, starchy cooking water just before you drain the orecchiette. Toast hazelnuts 5 minutes over medium-low heat in a small skillet. Cool a few minutes. Place the chives, garlic, tarragon, salt and pepper and nuts into food processor and turn it on. Stream in about 5 T. EVOO and process the ingredients into a smooth but thick sauce. Transfer the sauce to a bowl and stir in the cheese. The color is stronger if you stir rather than process the cheese into the sauce. Heat remaining 2 T. EVOO in a large skillet over medium high to high heat. Add greens, minced garlic and season with salt, pepper and nutmeg to taste. Sear greens, tossing them as they wilt down, 3-4 minutes. Add cooking liquids to pesto in bowl then add pasta and greens and toss to coat the pasta and let the flavors absorb, 1 minute. Serve 2 braised sausages with lots of greens alongside.

Homemade Ranch Dressing

Homemade Ranch Dressing

Buttermilk Ranch

1/2 cup buttermilk

1/2 cup mayonnaise

1/3 cup sour cream

1 Tablespoon minced parsley

1 Tablespoon minced dill

1 teaspoon garlic, minced

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon white sugar (pinch)

 

Add all ingredient to a bowl.  Whisk well until smooth.  If your parsley or dill are not minced enough you can use a blender.  Refrigerate until ready to use.

Ranch I

1 cup light sour cream

1 cup reduced-fat buttermilk

1/2 tsp onion powder

1/2 – 3/4 tsp garlic powder

1 tsp parsley flakes

1 tsp. dill weed

1/4 tsp black pepper

3/4 tsp salt

Mix all of the ingredients in a bowl until a smooth dressing is formed. Store it in the refrigerator in a sealed container.

Ranch Dressing II

3/4 cup mayonnaise

3/4 cup sour cream

1 T. olive oil

1 T. lemon juice

1/4 to 1 cup buttermilk

1 small bunch of chives

Small handful of parsley

Dill Weed

1 clove garlic

1/2 tsp. salt

1/4 tsp. white pepper

 

Place all ingredients with 1/4 cup of buttermilk in a blender and blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping, more for dressing. Store in an air-tight jar in the fridge.

 

Jalapeno Lime Chicken

Jalapeno Lime Chicken

1 whole fryer chicken cut into 8 pieces

kosher salt and fresh cracked pepper

1 jalapeno, chopped

2 cloves garlic, minced

2 teaspoons honey

2 tablespoons olive oil

juice from 1 lime

 

Preheat oven to 400 degrees. Rinse and pat dry the chicken. Sprinkle with salt and pepper. Place on a baking sheet. Combine jalapeno, garlic, honey, olive oil and lime juice in a food processor. Process for about 30 seconds or until jalapenos are chopped fine. Brush jalapeno lime mixture over the top of the chicken. Bake in preheated oven for 45 – 60 minutes or until chicken is cooked through. If the skin starts to brown too much tent some foil over the top. Transfer to a serving platter. Serve.

 

Grilled Queso Fresco Cheese Sandwich with Green Chiles

Grilled Queso Fresco Cheese Sandwich with Green Chiles

 

 

4 T. olive oil, divided

1 can green chiles, chopped

1 medium onion, diced

Bread – 8 slices – I did use some great chiabatta bread but use what you have

1 package Queso Fresco cheese; ours was 12 oz.

Chipotle aioli

1/4 cup Mayonnaise

Adobo chile sauce
Combine sauce with mayonnaise to taste…some like it hot!

 

Dice onion and saute in 2Tbsp of olive oil until translucent, about 5-7 minutes.  Add green chiles, salt and pepper and cook at low temperature for 10 minutes to meld flavors.  Brush bread slices on one side with olive oil. Place four bread slices with olive oil side down in skillet. Layer cheese on top of bread, top with chile/onion mixture.  Slather 2nd piece of bread with Chipotle mayonnaise.  Top cheese and chile mixture with 2nd bread layer, olive oil side facing up. Grill til browned on both sides and cheese is melted.  Note:  I must admit, I did wish I had some bacon on hand…adding a couple of slices of crisp bacon to each sandwich would still make this an easy and delicious dish!

Sorta-Soba Bowls

Sorta-Soba Bowls

 

1 pound whole-wheat spaghetti

2 T. vegetable oil, plus some for the pasta and some for drizzling

1 large onion, thinly sliced

2 large garlic cloves, chopped

1 C. shredded carrots

1 medium zucchini, halved and sliced into ½-inch thick half moons

16-20 shiitake mushrooms, stemmed and thinly sliced

1 head bok choy, cored and coarsely chopped

2 quarts (8 cups) chicken or vegetable stock

1 C. fresh bean sprouts

2 T. toasted sesame seeds

1 T. ground coriander

1 T. chili powder

½ tsp. cayenne pepper

Tamari (aged soy sauce)

 

Place a large pot of water over high heat and bring to a boil. Liberally salt the water, add pasta and cook al dente. Drain and toss with a little vegetable oil. While the pasta water is coming to a boil, place a large soup pot over medium-high heat and add 2 T. vegetable oil. Add the onion, garlic, carrots and zucchini and cook until onions and zucchini start to get tender, 4 to 5 minutes. Add the mushrooms and bok choy and cook 2 to 3 minutes. Add the stock, bring to a bubble and simmer for 5 minutes. Add bean sprouts and remove from heat. In a small bowl combine toasted sesame seeds, ground coriander, chili powder and cayenne pepper; reserve for garnishing the soup. To serve: Use a pair of tongs to twist a portion of pasta into a nest and transfer to a soup bowl. Douse the noodles with some tamari and sprinkle with the sesame-spice mixture. Ladle the vegetables and broth over the noodles and serve with chopsticks and large spoons for slurping. Side note: If your people require meat at every meal (like mine apparently do), then at this point, they’ll start to fuss at you, and you’ll have to go get the leftover turkey out of the fridge so they can satisfy their carnivorous side. I had mine vegetarian and it was still great. For lunch the next day, I just added the leftover noodles to the leftover soup and veggies, added a couple of shakes of soy sauce and some lime juice and reheated.

Tomato Cucumber Salad with Lemon Honey Poppy Dressing

Tomato Cucumber Salad with Lemon Honey Poppy Dressing

 

Zest and juice of 1 lemon

25 to 30 leaves fresh basil

1/4 C. (a handful) flat-leaf parsley leaves

3 T. of honey

Salt and freshly ground black pepper

1/3 C. extra-virgin olive oil (EVOO)

1 T. poppy seeds

1 clove garlic, crushed

1 seedless cucumber, cut in quarters lengthwise then chopped into bite-size pieces

1 pint red grape tomatoes, cut in half

1 pint yellow grape tomatoes, cut in half

 

In a blender or food processor combine the lemon zest and juice with the basil, the parsley, honey and some salt and pepper. Turn the machine on and pour in the EVOO in a slow and steady stream. Transfer dressing to a bowl, add the poppy seeds and stir to combine. For the salad, rub a salad bowl with the crushed clove of garlic to give the flavor of garlic without overpowering the salad. Discard the garlic and add the cucumbers and red and yellow tomatoes to the bowl. Pour the dressing over the salad and toss to combine.

Gnocchi with Spinach & Gorgonzola

Gnocchi with Spinach & Gorgonzola

 

2 17-ounce packages gnocchi

Salt

3/4 C. walnut halves, roughly chopped

1/4 C. extra-virgin olive oil (EVOO)

4 large cloves garlic, grated

2 10-ounce boxes frozen chopped spinach, defrosted

Freshly ground black pepper

1/2 pound gorgonzola crumbles

1 C. chicken or vegetable stock

 

Bring a large pot of water to a boil over high heat to cook the gnocchi. Once boiling, add some salt and the gnocchi, and cook according to package directions. Place a small skillet over medium heat with the chopped walnuts. Toast the nuts, tossing them frequently in the pan until they are golden brown and smell toasted. Remove from the heat and reserve. While the water is coming up to a boil and the nuts are toasting, place a medium-size skillet with EVOO over low heat. Grate the garlic over the pan and gently cook in the oil for a minute or two, shaking the skillet every now and then. Add the spinach and toss to combine with the oil, then season with a little bit of salt and a lot of pepper. Add the chicken stock and bring up to a bubble. Once the stock is simmering, add the gorgonzola crumbles and toss until the cheese is nice and melted. Add the gnocchi to the skillet and toss to coat. Ladle gnocchi into serving bowls, sprinkle with the toasted chopped walnuts and serve.

Rainbow Jello Recipe

Rainbow Jello Recipe

5 small packages of Jello (I used cherry, grape, blueberry, lime and lemon)

4 1/2 tablespoons of unflavoured gelatin

1 can sweetened condensed milk

Mix the cherry Jello with 1/2 tablespoon of gelatin. Add a cup of boiling water and stir to dissolve. Cool to room temperature and pour into whichever container you want your rainbow Jello in. Refrigerate until firm, about 20 minutes. Meanwhile, mix the can of sweetened condensed milk with 1 cup of boiling water. In a bowl, sprinkle 2 tablespoons of gelatin over 1/2 cup of cold water and let bloom for a couple of minutes then add 1/2 cup of boiling water to dissolve. Stir well, add to the milk mixture and mix thoroughly. Cool to room temperature before pouring over the first layer of Jello. Refrigerate until firm. Repeat the first step with the remaining jello while alternating with the milk mixture. Let the Jello firm up completely, then slice and serve!

Cold Chicken Satay Noodles

Cold Chicken Satay Noodles

 

Salt

1 pound whole wheat spaghetti

1/4 to 1/3 C. smooth or chunky peanut butter, softened (eyeball it)

2 T. honey

1/4 C. warm water (eyeball it)

1/4 C. tamari (aged soy sauce)

1 clove garlic, grated with microplane or box grater

Juice of 2 limes, zest of 1

1 tsp. hot sauce (eyeball it)

3 T. vegetable, peanut or sunflower oil (eyeball it)

2 C. store-bought rotisserie chicken meat, skin removed and thinly sliced

A handful of shredded carrots

4 scallions, thinly sliced on an angle

1 C. spinach greens, thinly sliced

1/4 C. chopped peanuts, available in small pouches in the baking aisle

2 T. chopped cilantro or flat-leaf parsley, whichever you prefer

 

Bring a large pot of water to a boil. Once boiling, salt water liberally, then drop pasta in and cook to al dente. Run cooked pasta under cold water to cool. Drain well and reserve. While the water is coming to a boil and the pasta is cooking, whisk together softened peanut butter, honey and warm water in a large bowl. Once they’re combined, whisk in the tamari, garlic, lime juice and zest, and hot sauce. While whisking continuously, pour the oil in a steady stream to complete the dressing. Add noodles, veggies and peanuts to the bowl and toss until everything is mixed well. Place noodles in shallow bowls and top with chicken and cilantro or parsley.

Pancetta, Bay and Onion sauce with Whole-Wheat Pasta

Pancetta, Bay and Onion sauce with Whole-Wheat Pasta

 

1 lb. whole wheat Gemelli or Penne Pasta

3 T. EVOO

1/3 lb. Pancetta, chopped into small dice

2 medium Onions, chopped

3 Bay Leaves

4 cloves Garlic, grated or finely chopped

1 28oz. can Tomatoes (San Marzano if you can get them, imports are worth it for this sauce)

1 ½ C. Chicken Stock

½ C. grated Pecorino Romano

 

Cook pasta al dente. Meanwhile, heat a large deep skillet over medium-high heat with EVOO. Add pancetta and cook for 3-4 minutes, until crispy. Add onions, bay leaves and garlic. Cook until onions are very soft and tender, 7-8 minutes. Add tomatoes and break up into pieces with back of spoon. Add stock and season with lots of pepper and a little salt. Let sauce reduce while pasta finishes cooking. Drain pasta and toss with sauce for a minute. Remove bay leaves and serve pasta with lots of grated cheese.

Cheesy Pasta Presto

Cheesy Pasta Presto

 

1 lb. short Pasta, such as Penne

2 T. EVOO

5 ¼” slices Pancetta, finely diced

1 small Onion, chopped

4 large Garlic Cloves, grated or finely chopped

1 tsp. Red Pepper Flakes

1 Lemon

1 Orange

½ – ¾ C. Chicken Stock

1 C. fresh Basil (about 20 leaves)

4 C. Arugula Leaves

1 C. whole-milk Ricotta

1 C. grated Parmesan, plus more for passing at table

 

Bring a large pot of water to a boil. Salt liberally, add pasta, and cook al dente. Right before draining, remove and reserve about 1 C. of the pasta water. Once the water is almost ready for pasta, heal a large skillet over medium-high heat. Add EVOO and pancetta and cook until crispy, 3-4 minutes. Add onions and garlic and season with salt, pepper and red pepper flakes. Zest lemon and orange directly into the pan, and then squeeze juice from both into the pan, careful not to drop any seeds. Add chicken stock and bring to a bubble, then turn off the heat. Coarsely chop basil and arugula. Drain pasta and add it and reserved pasta liquid to the skillet. Stir in ricotta, parmesan, basil and arugula. Serve.

Strawberry Kefir Panna Cotta

Strawberry Kefir Panna Cotta

 

3 tablespoons water

2 teaspoons unflavored powdered gelatin

1 1/4 cups whipping cream

3 tablespoons granulated sugar

2 cups lowfat strawberry kefir or your favorite flavor

3/4 teaspoon vanilla extract

Fresh fruit and  mint leaves, for garnish

 

Pour 3 tablespoons water into a small custard cup and sprinkle gelatin over it. Let stand until gelatin soften for about 10 minutes. Combine whipping cream and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot; don’t boil it. Remove from heat; stir in gelatin mixture until completely dissolved and mixture is smooth. Cool mixture to room temperature, about 45 minutes. Stir kefir and vanilla extract into cream mixture. Pour mixture through a fine strainer into a large 4-cup measuring cup. Divide mixture among six (3/4-cup) custard cups or ramekins. Refrigerate until panna cotta is set, at least 6 hours or up to 1 day. You can eat the panna cotta right out of the ramekins or unmold them. To unmold, run a thin knife around the sides of each panna cotta. Then, one at at time, place bottom of each ramekin in a bowl that has 1-inch of hot water in it. After about 45 seconds, remove the ramekin from the bowl of water. Place a plate over the ramekin and invert. Then, while holding tightly onto the custard cup and plate together, give it one strong shake. The custard should then release and settle onto the plate. Garnish with fresh fruit and mint leaves, if you like.

Mu Shu Stoup

Mu Shu Stoup

 

1/4 C. vegetable oil

1 lb medium shrimp, peeled and deveined or chicken cutlet, thinly sliced or thin-cut pork loin chop, thinly chopped

1/2 lb shiitake mushroom, stemmed and sliced

1 C. shredded carrot

4 garlic cloves, chopped

1 small savoy cabbage, cored and shredded

13 ounces pot stickers (from the frozen-food aisle)

6 scallions, white and green parts cut into 1 inch-pieces on an angle (green onions)

1/3 C. tamari (aged soy sauce)

black pepper

1 quart chicken stock

2 eggs, beaten

 

In a soup pot heat 2 T. of the vegetable oil over medium-high to high heat. Add either the shrimp, chicken or pork and stir-fry: cook shrimp until just pink, about 2-3 minutes; or cook chicken or pork until lightly browned, about 4-5 minutes. Then add the cabbage and cook until it is wilted, 5 minutes. While the cabbage cooks, heat the remaining 2 T. of vegetable oil in a skillet and arrange the pot stickers in it. Add 2/3 C. of water and turn the heat to medium-high. Cook for 8 minutes to evaporate the water, then let the pot stickers brown for another minute. While the pot stickers cook, add the scallions, tamari, and black pepper to the soup pot that has the cabbage and meat in it, and stir to combine. Add the stock and bring to a boil. Reduce the heat to a simmer, stir in the beaten eggs and cook, stirring until they are set and mixed throughout the stoup. Place a few pot stickers in the bottom of each soup bowl and top with the hot MuShu Stoup.

Panzanella Stoup

Panzanella Stoup

 

2 T. extra-virgin olive oil (EVOO)

3 yellow bell pepper, chopped

1 large, softball-size onion, chopped

2 cloves garlic, grated or finely chopped

1/4 C. balsamic (eyeball it)

1 quart chicken stock (use vegetable to make it vegetarian)

1 28-ounce can crushed tomatoes

3 to 4 C. bread ends from freezer

Salt and black pepper

10 basil leaves, torn

Parmigiano Reggiano, for passing

 

Place a large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 T.. Add the peppers, onion and garlic, and cook, stirring every now and then, for 3-4 minutes, until the veggies start to get tender. Add the balsamic vinegar, chicken stock and crushed tomatoes to the pot and bring up to a bubble. Add the bread pieces right from the freezer, some salt and pepper, and simmer for 10-15 minutes, stirring every now and then. Let the soup thicken –- when you can stick a spoon in it, it’s done! Taste and re-season with salt and pepper. To serve, garnish each portion with some of the torn basil leaves and pass some grated Parmigiano Reggiano at the table.

Homemade 3 Musketeers Bars

Homemade 3 Musketeers Bars

4 cups chocolate chips, divided (or 2 1/2 C. chocolate chips for the nougat and chocolate candy melts for the coating)

1 (8 oz.) tub frozen whipped topping, thawed

2 tablespoons vegetable oil

 

Line an 8 or 9-inch square pan with wax paper.  In a medium bowl, melt 2 cups of chocolate chips in the microwave at fifty percent power, or use a double boiler.  Using an electric mixer on high speed, beat melted chocolate for about 30 seconds.  Add frozen whipped topping to melted chocolate and beat until well combined and fluffy, 30-60 seconds more.  Spread chocolate mixture evenly into prepared pan (if mixture is too stiff, press into pan with lightly dampened hands).  Place in freezer for 30 minutes.  Remove pan from freezer and turn chocolate mixture onto a cutting board; cut into one-inch squares.  Return squares to freezer for another 15-20 minutes.  Meanwhile, melt additional 2 cups chocolate chips with 2 tablespoons of vegetable oil and stir until well combined.  Dip frozen chocolate squares into melted chocolate to coat.  Place on wax paper to set.  Keep chocolates in an airtight container in the refrigerator.  I was skeptical that these would really taste like a Three Musketeers bar, but they came awfully close.  And the longer these sat in the refrigerator, the more they tasted like the real thing. 

Pea and Parley Soup with Canadian Bacon

Pea and Parley Soup with Canadian Bacon

 

3 T. EVOO

2 Shallots, chopped

16oz. bag Frozen Peas

5 C. Chicken Stock

Salt and Pepper

8 sliced Canadian Bacon, diced

½ C. flat leaf Parsley

 

Heat 2 T. EVOO in a medium soup pot. Add shallots and sate 3-4 minutes. Add peas and 1 C. stock and heat through, about 5 minutes. Season with salt and pepper. Add remaining evoo to small skillet and add Canadian bacon, toss over medium heat for 3 or 4 minutes to crisp up. Transfer peas to a food processor with the parsley and puree, adding stock as needed to make a smooth puree. Return to pot, stir in remaining stock and heat through. Sprinkle with bacon pieces to serve.

Spanish Ham and Cheese Quesadillas

Spanish Ham and Cheese Quesadillas

 

4 Large Flour Tortillas

Cooking Spray

1/4 C. Spanish Olives with pimiento, chopped

8 marinated mushrooms drained and sliced

Flat leaf parsley, a handful chopped

8 slices Serrano ham or Prosciutto

1/2 pound Fontina cheese, thinly sliced

 

Salad:

1 small shallot, grated

3 T. Olive Oil

2 Hearts of Romaine lettuce, chopped

1/4 seedless cucumber, thinly sliced

4 roasted Spanish piquillo peppers, or 2 roasted red peppers

1/4 C. sliced toasted almonds

 

Preheat oven to 250. Preheat a foil lined baking sheet in the middle of the oven. Preheat a skillet over medium high heat Spray tortilla lightly with cooking spray and place in hot skillet. Heat until it starts to blister, about 1 minute, then flip it over. Top 1/2 of the tortilla with one quarter of the olives, mushrooms, and parsley. Top with two slices of cheese and ham. Fold the tortilla over and cook for another minute on each side to melt the cheese . Transfer to warm oven and repeat with remaining tortillas and filling. For the salad, combine the shallot and the vinegar and whisk in the Olive Oil

Combine the Hearts of Romaine, cucumber, peppers and almonds in a bowl and toss with the dressing. Season with salt and pepper.

Char Siu Pork

Char Siu Pork

3 pounds boneless pork (butt, tenderloin, shoulder, etc.)

1/4 cup + 1 tablespoon low-sodium soy sauce

1/4 cup oyster sauce

3 tablespoons white wine vinegar

3/4 cup granulated sugar

1/4 cup brown sugar

2 1/2 teaspoons Chinese 5-Spice powder

2 teaspoons kosher salt

1/2 teaspoon ground ginger

3 drops red food coloring

1/4 cup honey, for brushing over the pork

2 cups rice, cooked according to package directions, for serving

 

Combine the soy sauce, oyster sauce, vinegar, white sugar, brown sugar, Chinese 5-Spice powder, salt, and ginger in a bowl and whisk together. Place your pork in a large sealable bag or container, then add in the marinade. Marinate in the refrigerator for at least 3 hours, but overnight is best for the skin to become saturated with the sweet marinade.  Preheat your oven to 375 degrees F. Line and/or grease a large rimmed pan or dish and place the pork in it. Cover the pan or dish with tinfoil and bake for 25 minutes. Take the pork out of the oven, flip it on its other side, and bake for another 25 minutes.  Take the pork out of the oven and turn the oven’s heat up to 450 degrees F, or your broiler setting. Broil the pork for another 5-8 minutes, until the skin is crispy and shiny. Take the pork out, baste it with some of the juices from the pan, and brush with the honey.  Slice at a 45 degree angle and serve over cooked rice. Serves 2-3.

Sausage, Pepper and Onion Stromboli

Sausage, Pepper and Onion Stromboli

 

2-4 Sweet or garlic Italian sausage

1 ball of pizza dough (or from refrigerated tube)

6-8 oz Mozzarella cheese, shredded

1 portabello mushroom cap

2 T. pickled pepper rings

1/2 onion, coarsely chopped

1 handful of corn meal

1 T. of olive oil

1 T. of milk

2 table spoons of sesame seeds

1-2 tsp. garlic, chopped

 

Brush the mushroom cap with garlic and olive oil. Grill for 8 minutes per side over medium high heat. If you do not have a grill, you can use a non-stick pan. Slice the mushroom and let stand for a few minutes. Grill sausages slowly over medium heat, allow the grease to drain. You can cut the sausage in half length-wise after it is browned to help speed the cooking process. I grilled the sausage and mushrooms at the same time, though the sausages take at least 30 minutes. Slice the sausage into disk shaped pieces about 1/4 inch thick. Roll out the dough, using the corn meal to prevent sticking to your board.

Lay out the dough on a cookie sheet. Spread the sausage on the dough, top with onions, peppers, and mushrooms. Spread the shredded cheese over top. Roll up the dough around the ingredients. Press down the ends with a fork to seal, this is important so that you do not lose your cheese. Poke holes with a tooth pick all along the top. The holes should be spaced at least 1 inch apart. This is important so that your pie does not explode in the oven. Brush the surface of the dough with milk; this will help the sesame seed stick to the dough. Sprinkle with sesame seeds. Bake at 375o for 30 minutes. Let stand at room temperature for at least 10 minutes before cutting.

Calzone Rolls with Salami, Tomato and Basil

Calzone Rolls with Salami, Tomato and Basil

 

4 large, crusty Keiser rolls

1 1/2 C. ricotta cheese

Salt and pepper

1/4 pound salami, chopped

1/4 C. Parmigiano-Reggiano

8 slices fresh mozzarella

8 slices vine ripe tomato

8 fresh basil leaves, torn or sliced

 

Heat the oven to 325 degrees F. Split the Keiser rolls favoring the bottom half a little. Scoop a little of the white soft insides out of the bottoms. Season the ricotta with a little salt and pepper. Stir the salami and grated cheese into ricotta. Fill the rolls with the ricotta and salami. Cover the ricotta with mozzarella, tomato and basil. Set covers in place and bake to heat through 10 to 12 minutes. Cut and serve.

Brazilian Limeade

Brazilian Limeade

3 limes, quartered

1/3  cup sugar

3 tablespoons sweetened condensed milk

 

Place all the ingredients in a blender. Add 4 cups cold water and blend on high speed until limes are slightly chopped. Strain into a pitcher and then, with the strainer still resting above the pitcher, slowly pour about 1 more cup water (depending on how sweet you want the drink) through the strainer over the lime pieces to extract all the residual sugar and juice. I ended up adding a little more sugar at the end because the rinds made it a tad on the bitter side. Thank you, sugar.

Baked Jalapeno Poppers

Baked Jalapeno Poppers

 

12 large jalapeño peppers

4 ounces cream cheese, softened

4 ounces Manchego cheese, grated

2 to 3 T. green salad olives with pimientos, finely chopped

2 T. chopped parsley or cilantro

Salt and freshly ground black pepper

 

Preheat the oven to 425°F. Slice off a lengthwise piece of each jalapeño then, using a small spoon or paring knife, scrape the seeds out of each pepper to make little jalapeño canoes. Chop the tops finely and add to a mixing bowl with the cream cheese, Manchego, green olives, parsley, salt and freshly ground black pepper. Use a small spoon to fill the canoes or transfer the mixture to a re-sealable plastic bag, snip off the end and squeeze the mixture into the hulls of your jalapeño canoes. Arrange the peppers on cookie sheet, transfer to the oven and roast for 15 minutes.

Red Wine & Blue Burgers

Red Wine & Blue Burgers

 

2 pounds ground sirloin

3 scallions, white and green parts chopped

2 tsp. (about a half palmful) grill seasoning

2 tsp. Worcestershire

1 tsp. coarse black pepper

Salt

1/2 C. dry red wine

2 T. extra-virgin olive oil (EVOO)

1 C. buttermilk

1 C. blue cheese, crumbled

1 tsp. hot sauce

4 Kaiser rolls, split and lightly toasted

2 bunches of watercress, trimmed of any thick stems

6 ribs celery, cut into three-inch sticks

Fancy potato chips, such as rosemary chips

 

While the burgers are cooking, put together the blue part of the meal: In a mixing bowl, combine the buttermilk, blue cheese, hot sauce and a little salt and pepper. Mix until thoroughly combined.

In a bowl, combine the ground sirloin, scallions, grill seasoning, Worcestershire, black pepper, a little salt and the red wine, and mix until thoroughly combined. Using the back of your hand, score the meat into 4 equal portions then make each portion into patties about an inch thick. Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 T.. Once it starts to ripple, add the patties and cook for 6-7 minutes on each side, until they reach desired doneness. Place a burger on top of each toasted bun bottom, top that with some of the watercress and a couple of dollops of the blue sauce. Serve with some fancy chips and celery sticks alongside.

Saltimbocca Burgers

Saltimbocca Burgers

 

1 1/2 pounds ground veal

3 cloves garlic, finely chopped

15 leaves fresh sage, thinly sliced

Salt and pepper

1/4 C. extra-virgin olive oil (EVOO)

4 slices prosciutto (about 1/4 pound)

6 ounces fontina cheese, sliced or shredded

Eight 1-inch-thick slices semolina bread

2 C. chopped romaine lettuce from the heart

Juice of 1/2 lemon

 

In a medium bowl, mix the veal, garlic and sage; season with salt and pepper. Form 4 patties, pressing your thumb in the center of each burger to prevent it from bulging while cooking. In a large nonstick skillet, heat 2 T. EVOO, 2 turns of the pan, over medium-high heat. Add the burger patties and cook through, about 3 to 4 minutes on each side. Top the burgers with the prosciutto and fontina. Cover the skillet to melt the cheese, about 3 minutes. While the burgers cook, toast the bread and set aside. In a medium bowl, dress the lettuce with the remaining 2 T. EVOO and the lemon juice; season to taste with salt and pepper. Set each burger on a toasted bread slice; top with the romaine and another toasted bread slice.

 

Pasta with Fresh Tomatoes and Herbs

Pasta with Fresh Tomatoes and Herbs

1 large clove garlic, minced 

1 fat shallot, minced 

2 cups chopped tomatoes, any ripe and juicy variety (or a combination) 

⅓ cup loosely packed herbs, chopped (a combination of at least two: basil, marjoram, thyme, Italian parsley, fennel fronds) 

½ cup extra-virgin olive oil 

Zest of 1 lemon 

⅛ cup freshly squeezed lemon juice 

Salt and freshly ground pepper to taste 

 1 lb. tagliatelle or fettucine (fresh or dried egg pasta) 

 

n a medium bowl, combine the garlic, shallot, tomatoes, herbs, olive oil, lemon zest, lemon juice, a big pinch of salt, and a couple of turns of freshly ground black pepper. Stir to combine, then cover with plastic wrap. Allow to rest at room temperature at least 30 minutes or up to several hours. When ready to eat, put a large pot of salted water on the stove to boil. Cook pasta to al dente, then drain. Taste tomato sauce, adding more salt if necessary. Toss drained pasta with tomato sauce and serve immediately.

Provencal Tuna Melt

Provencal Tuna Melt

 

3 cans of tuna in water, drained and flaked

5 to 6 sprigs tarragon, stripped from the stem and chopped

1/2 C. basil leaves, finely chopped

1/4 C. parsley leaves, finely chopped

12 black or green pitted olives, about a handful, finely chopped

2 shallots, finely chopped

3 T. capers, chopped

Juice of 1 lemon

2 T. extra-virgin olive oil

Salt and freshly ground black pepper

1 French baguette, cut into 4 sections and split on top

2-4 T. Butter

4 ounces Gruyere or Swiss cheese, thinly sliced

 

Preheat the broiler. In a medium-size mixing bowl, combine the tuna, tarragon, basil, parsley, olives, shallots and capers. Squeeze the lemon over the bowl, being careful not to get any of the seeds in. Drizzle in the olive oil and season with salt and freshly ground black pepper. Mix thoroughly to combine. Reserve in the fridge until ready to serve. Preheat a large skillet over medium heat. While the skillet is heating, spread butter on baguettes. Toast in the skillet until golden brown. Fill the baguettes with the tuna salad. Top with gruyere cheese and pop under the broiler until the cheese is melted and bubbly.

 

Deli Stuffed Eggwiches

Deli Stuffed Eggwiches

3 eggs

Splash milk or cream

Splash hot sauce

Salt

Freshly ground black pepper

8 slices white or wheat bread

4 rounded T. apricot or raspberry preserves

4 rounded T. grainy Dijon mustard

4 slices ham

4 slices Swiss cheese

4 slices herb roast turkey

2 T. butter

Beat eggs, milk or cream and hot sauce with salt and pepper. Mix together the preserves and mustard. Spread the mixture on 1 side of each slice of bread. Face the coated sides in and make sandwiches of ham, cheese and turkey, folding meat and cheese to fit the bread. Heat a skillet with butter over medium heat. Coat sandwiches in egg and cook 3 minutes on each side until deeply golden and warmed through. Cut sandwiches from corner to corner and serve.

Stick-to-Your-Ribs Sausage, Bean & Barley Soup

Stick-to-Your-Ribs Sausage, Bean & Barley Soup

If you want to make this soup stretch a bit, just add 1/2 – 1 cup extra barley.

 

1 tbsp. olive oil

1 small yellow onion, finely chopped

4 ribs celery, thinly sliced

4 hot Italian Sausage, casings removed

4 cups chicken (or beef or veggie) stock

1 cup pearled barley

2 15 oz. cans of red kidney beans

2 tsp. smoked paprika

juice of 1/2 a lime

1/4 cup Italian Parsley, roughly chopped

 

Set a large, heavy pot over medium heat. Once it’s hot, add the olive oil, onions and celery. Sautee until the onions and celery begin to soften, about 5 minutes.  Add the chicken sausage and brown it, using a wooden spoon to break up any large chunks. When the sausage has browned, add the stock, barley, beans and paprika. Simmer for 20 – 30 minutes, or until it begins to thicken up. Stir in the lime juice and serve. Sprinkle with Italian parsley.

Root Beer Float Cake

Root Beer Float Cake

1 package (18-1/4 ounces) white cake mix

1-3/4 C. cold root beer, divided

1/4 C. vegetable oil

2 eggs

1 envelope whipped topping mix (Dream Whip)

 

In a large mixing bowl, combine dry cake mix, 1-1/4 C. root beer, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a small mixing bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Yield: 12-16 servings.

Pumpkin Torte

Pumpkin Torte

 

1 package (18-1/4 ounces) yellow cake mix

1 can (15 ounces) solid-pack pumpkin, divided

1/2 C. milk

4 eggs

1/3 C. canola oil

1-1/2 tsp. pumpkin pie spice, divided

1 package (8 ounces) cream cheese, softened

1 C. confectioners’ sugar

1 carton (16 ounces) frozen whipped topping, thawed

1/4 C. caramel ice cream topping

1/3 C. chopped pecans, toasted

 

In a large bowl, combine the cake mix, 1 C. pumpkin, milk, eggs, eggs and 1 tsp. pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners’ sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator.

Slow Roasted Pork Belly with Baked Apple & Onion

Slow Roasted Pork Belly with Baked Apple & Onion

When it comes to roasting, there aren’t many things more forgiving than pork belly. All that fat keeps things lovely and moist even if it is overcooked a little so fear not. When rolled like I have here it is not only a good looking roast, but the lack of bones make for super easy carving. As with all meat, it’s best if it is at room temperature before it goes into the oven so take the pork out of the fridge a few hours before you’re ready to cook.

 

3 heads garlic

1 small bunch sage, leaves picked & roughly chopped

1T smoky paprika

2T fennel seeds, ground

2T olive oil

2kg pork belly, bones removed and skin scored (get your butcher to do this)

2T olive oil, extra

3 red onions

8 small apples

1C (250mL) dry white wine

 

Preheat oven to 180C. Break garlic into individual cloves but leave the skins on. Place in a small ovenproof dish and bake for 20-30mins or until garlic is very soft. Allow to cool and then squeeze out soft flesh into a small bowl, discarding the skins. Stir through sage, paprika, fennel seeds and olive oil to form a chunky paste. Season. Place pork belly on a wire rack skin side up and position over the sink. Pour boiling water oven the skin to soften it then pat dry. Place belly on a clean surface skin side down and spread the paste in a long row down the center of the belly. Roll the belly into a log and tie with kitchen string to hold in place. If any of the garlic mix oozes out just stuff it back in the best you can. Increase oven temperature to 250C. Peel and slice each onion into three thick rounds and place in a layer on the bottom of a baking dish. Place pork on top of the onion with the join side down. Rub with extra olive oil and sprinkle generously with sea salt. Bake for 30mins. Reduce heat to 160C and add wine and 1C water. Score apples in a ring around their middles and place in the baking dish next to the pork. Bake for an additional 2 1/2 to 3 hours or until pork is tender inside and the skin is golden. Drain cooking juices into a saucepan and allow pork to rest in a warm place. While the pork is resting bring juices to a simmer to reduce slightly.  To serve slice pork into round approx 1cm thick divide pork slices, onion and apples between 8 warmed plates. Drizzle over reduced juices and serve immediately. For a delicious Sunday lunch, serve with braised fennel, hasselback potatoes and a green salad.

Fruit-Filled Orange Cake

Fruit-Filled Orange Cake

 

1 package (18-1/4 ounces) yellow cake mix

3/4 C. water

1/2 C. orange juice

1/2 C. egg substitute

1 egg, lightly beaten

2 T. canola oil

1/2 tsp. grated orange peel

1 carton (6 ounces) reduced-fat orange-cream yogurt

2 C. reduced-fat whipped topping

1 C. diced fresh strawberries, patted dry

1 C. canned unsweetened pineapple tidbits, drained and patted dry

 

Coat two 9-in. round baking pans with cooking spray; line with waxed paper. Coat waxed paper with cooking spray; set aside. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat for 2 minutes. Fold in orange peel. Pour into prepared pans. Bake at 350° for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. In a large bowl, combine yogurt and whipped topping. In another bowl, combine strawberries and pineapple. Place one cake layer on a serving plate. Spread with half of the yogurt mixture; top with half of the fruit mixture. Top with second cake layer. Spread remaining yogurt mixture over top of cake; sprinkle with remaining fruit. Store in the refrigerator.

 

Celebration Cranberry Cake

Celebration Cranberry Cake

 

3 T. butter, softened

1 C. sugar

1 C. evaporated milk

2 C. all-purpose flour

3 tsp. baking powder

1 tsp. salt

2 C. fresh or frozen cranberries, halved

BUTTER CREAM SAUCE:

1/2 C. butter, cubed

1 C. sugar

1 C. heavy whipping cream

1 tsp. vanilla extract

 

In a large mixing bowl, cream butter and sugar until light and fluffy; beat in milk. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in cranberries. Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For sauce, melt butter in a saucepan. Stir in the sugar and cream; bring to a boil, stirring often. Boil for 8-10 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm with cake. Yield: 9 servings.

Extra Cheesy Crescent Mozzarella Wedges

Extra Cheesy Crescent Mozzarella Wedges

1 (8 ounce) package Pillsbury Crescent Recipe Creations

1 tablespoon butter, melted

1/4-1/2 teaspoon garlic powder

1 T. Italian Seasoning

2 cups shredded mozzarella cheese

Place dough out on a lightly sprayed cookie sheet.

 

Press dough onto the bottom and up the sides of the pan. Brush with butter; sprinkle with garlic powder, Italian Seasoning and cheese. Bake at 375 degree oven for 15-17 minutes or until crust is golden brown and cheese is lightly browned. Cut into wedges and serve warm.

Pumpkin Pie Squares

Pumpkin Pie Squares

 

1 can (29 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

1-1/2 C. sugar

4 eggs

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1 package (18-1/2 ounces) butter recipe golden cake mix

1 C. butter, melted

1 C. chopped pecans

Whipped topping, optional

 

In a large mixing bowl, combine the first seven ingredients; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix, then drizzle butter over top. Sprinkle with pecans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 hour on a wire rack. Refrigerate for 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into squares and garnish each serving with whipped topping. Yield: 12-16.

Eggnog Pumpkin Pie

Eggnog Pumpkin Pie

1 (15 ounce) can solid pack pumpkin

1 1/4 C. eggnog

2/3 C. sugar

3 eggs

1 1/2 tsp. pumpkin pie spice

1/4 tsp. salt

1 (9 inch) unbaked pastry shells

 

In a large bowl combine the pumpkin, eggnog, sugar, eggs, spices and salt. Mix well. Pour into unbaked pie shell. Bake at 375 degrees for 60 minutes or until a knife inserted in the middle comes out clean—mine took about 70 minutes. Cool on wire rack. Refrigerate until serving.

Cake Pops (Bakerella)

Cake Pops (Bakerella)

1 box cake mix (cook as directed on box for 13 X 9 cake)

1 can frosting (16 oz.)

1 package chocolate bark (regular or white chocolate) or candy melts

Lollipop sticks

Styrofoam Block

 

Candy Writers (Candy writers are colored chocolate (candy coating) in a tube that can be melted and then used to paint molds or add details to candies and baked goods)

Edible Ink Pen

Jimmies, Sprinkles, sugar pearls, confetti sprinkles, Small candies, etc

 

After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)  You may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.  Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) Chill for several hours. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package.  Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.) Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too. Place in a styrofoam block to dry.

 

Gravy-Soaked Turkey over Sausage Stuffing and Peas with Sweetened Cranberries

Gravy-Soaked Turkey over Sausage Stuffing and Peas with Sweetened Cranberries

 

2 T. extra virgin olive oil (EVOO), divided

3/4 pound bulk sweet Italian sausage or maple breakfast sausage, removed from casing

4 ribs celery and leafy tops, chopped

1 medium to large onion, chopped

1 bay leaf, fresh or dried

5-6 sprigs of leaves sage, chopped (a couple of T.)

5-6 sprigs of fresh thyme, leaves stripped and chopped (a couple of T.)

Salt and black pepper

4 slices white or whole wheat toasting bread

5 T. butter, divided

1 quart chicken or turkey stock, divided

2 T. flour

1/2 C. flat leaf parsley leaves (a couple of handfuls), chopped

1 1/2 pounds thickly sliced roasted turkey breast from a good quality deli counter

1/2 C. sweetened dried cranberries

2 boxes frozen peas (10 ounces each)

 

For the stuffing, pre-heat a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 T.. Add the sausage and break it up using the back of a wooden spoon. Cook until well browned, 5 minutes. Add the celery, onion, bay leaf, sage, thyme and some salt and pepper and continue to cook until the veggies are soft, 7-8 minutes. Toast the sliced bread, then spread with 2 T. softened butter and chop the toast into small cubes. Add the chopped, buttered toast to the sausage and veggies. Toss to combine and moisten with a C. or so of the stock. Cover skillet and keep warm until ready to serve. Remove the bay leaf just before serving. In another large skillet, add 2 T. of butter and 1 T. of EVOO. Once butter has melted, add the flour and cook, stirring frequently, for 1 minute. Whisk in 2 C. of stock, then season with some salt and pepper and cook until thickened. Add the parsley and turkey and simmer until the turkey is heated through, 1-2 minutes. For the peas, place a C. of the stock in a medium size saucepot or skillet and add the sweetened dried cranberries. Turn the heat up to medium-high and bring up to a simmer. Once simmering, cook for 2-3 minutes, then add the frozen peas and season with some salt and pepper. Cook until heated through. Add 1 T. of butter and stir to melt. Cover and keep warm until ready to serve. Serve a mound of stuffing topped with gravy soaked turkey, cran-peas along side.

Shrimp Wonton Soup

Shrimp Wonton Soup

8 oz. peeled and deveined medium size shrimp

1/8 teaspoon sesame oil

1/2 teaspoon chicken bouillon powder

1/8 teaspoon fish sauce

1 small pinch of salt

3 dashes white pepper powder

1 oz yellow chives (chopped finely)

1/2 teaspoon corn starch

15 wonton wrappers

3 cups stock

Salt to taste

White pepper powder to taste

Sesame oil to taste

 

1 1/2 pound leg quarters (chicken thighs and legs)

1 1/2 pound lean pork

1 1/2 pound ham

10 cups water

 

Prepare the stock first by boiling all the ingredients in a deep stockpot. Bring it to boil and skim off the scum that surfaces until the stock is clear. Simmer on low heat for a couple of hours. Pour the stock through a sieve and set aside. Save the extra in a container and keep it in the fridge for future use. Put the shrimp in a small bowl and rinse them under cold running water for about 5-10 minutes. (This step makes the shrimp crunchy.) Drain the water and pat the shrimp dry with paper towels and then cut each shrimp into 3-4 pieces. Add half of the chopped yellow chives into the shrimp and marinate with the seasonings for 1 hour. Blend the shrimp well with the seasoning. Place a wonton wrapper on your palm and put about 1 teaspoon (about 3-4 pieces) of the shrimp filling in the center of the wonton wrapper. Gather the corners of the wrapper with the other hand and give it a twist in the middle to “close” the wonton. Repeat until the filling is used up.  Add 3 cups of stock into a medium saucepan and bring it to boil. Add the remaining chopped yellow chives into the stock, add salt, white pepper powder, and sesame oil to taste and set aside. Heat up another big saucepan with water. As soon as it boils, drop the wontons into the water. Stirring gently so the wontons don’t stick together. Continue to boil until the wontons are cooked and float to the surface. Transfer the wontons out with a hand strainer and divide them into 3 equal servings. Pour a ladleful of stock over each serving and serve immediately.

Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy

Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy

 

1 T. extra virgin olive oil (EVOO)

2 T. butter, cut into small pieces

2 ribs celery from the heart, with greens, chopped

1 medium onion, chopped

1 bay leaf, fresh or dried

Salt and pepper

2 cranberry orange muffins, from the baked goods section at the grocery store

2 T. chopped fresh thyme leaves (a few sprigs), stems removed

1 C. chicken stock

2 T. extra virgin olive oil (EVOO)

1 1/3 pounds turkey breast cutlets (the average weight of one package)

Salt and pepper

1 tsp. poultry seasoning

2 T. butter, cut in small pieces

2 T. all-purpose flour

2 C. chicken stock

Flat leaf parsley, chopped, for garnish (optional)

 

To make the stuffing, heat EVOO and butter in a medium skillet over medium heat. When the butter melts, add the celery, onion and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing five minutes, stirring occasionally, then remove from heat and let stand in the warm pan. To make the turkey and gravy, pre-heat a large skillet over medium-high heat and add the EVOO. Season turkey cutlets with salt, pepper and poultry seasoning. Sauté five minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then add flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2-3 minutes to desired gravy consistency. Season with salt and pepper, to your taste. To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sautéed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.