Wednesday, August 24, 2016

There's No Crying In Baseball And No Meat in Pasta e Fagioli*

I think I may have finally found my favorite Pasta e Fagioli recipe. The best part is that was not from a recipe. I had cooked cannellini beans in the freezer along with some cooked pasta. All I needed was the sauce. And you know what sauce I made. Yes, that sauce. The Marcella Hazan Tomato, Onion and Butter Sauce. Oh, this was the perfect sauce for this and the flavor was spot on. We had it with the bread that I made this weekend. True comfort food.

*Quote from Chris Borzillo, August 24, 2016.

Honey-Soy Pork Shoulder

A while ago Chris posted a video for this recipe on my Facebook page. I could not find the darn video to link to this post. It was posted on the Tasty Facebook page. If I find it again I will update this post. It was super easy and over the top delicious. Chris walked in after work and asked what smelled so good! Dinner.

So here is the recipe, as I remember it!

Ingredients-
1/2 cup soy sauce
1/2 cup honey
boneless pork shoulder
onion
1/2 orange

Method-
Mix soy sauce and honey. Place in a zip-lock bag. Cut pork into large cubes. Place in the zip-lock bag with soy sauce and honey. Marinate for 2 hours.

Cut onion into wedges. Place in slow-cooker. Pour contents of ziplock bag into crock pot. Cover and set on high for 4 1/2 hours.

Remove the pork and shred, think pulled pork.

Strain the broth through a fine strainer. Return the strained broth to the slow cooker. Add the pork and add the juice of 1/2 an orange. Keep warm while you prepare rice. Serve the rice on the side.
 
The side dish was a Tomato Salad. Again a really easy recipe. I had some cherry tomatoes from Bishop's, a tomato from our plant on the deck, and a tomato from a friend of Chris, it was a beauty. The tomatoes were seasoned with olive oil, red wine vinegar, salt, pepper, fresh parsley, oregano, basil, and thyme. It was summer in a bowl.


 

Tuesday, August 23, 2016

No Recipe Sausage and Peppers

Well if you have never made Sausage and Peppers before I guess you could follow this as a recipe. Line a baking pan with foil, easy clean up is always important. Spray the foil with cooking spray. Cut up Italian sausage, sweet or hot. We prefer sweet. Cut up peppers. I used red, yellow and green. Cut up an onion. Toss all the ingredients with olive oil, salt, pepper, oregano, basil, and parsley. Preheat oven to 375˚. Place pan in oven for 20 minutes. After 20 minutes stir the contents of the pan. Return to the oven for another 20 minutes. Watch it so the veggies do not get burnt. Next, add a can of crushed tomatoes to the pan and stir. I use about 1/2 of a 28 oz can. Return to the oven for 10 to 15 minutes.
That's all there is to it. I made this on Sunday and Chris just had to heat it up when he got home. We made short work of the whole pan of sausage and peppers!

Monday, August 22, 2016

Baked Frittata with Zucchini, and Pane Bianco

Tonight we had a perfect summer dinner. Tonight's recipe came from Memorie di Angelina. I love this blog. A lot of the recipe remind me of what my Mom and Aunts use to cook. This recipe was delicious and light. I, of course, omitted the garlic. And my basil plant is a little empty looking so I opted for dried basil and the oregano just seemed like it should be added.

Baked Frittata with Zucchini-

Ingredients-
4-6 medium zucchini, trimmed and sliced into rounds
6-8 eggs
100g (3-1/2 oz) grated Parmesan cheese or more to taste
Dried basil
Dried oregano
Salt and pepper
Olive oil

Method-
In a skillet large enough to contain all the zucchini rounds in one layer, heat the olive oil. Add the zucchini.

Fry the zucchini until lightly golden brown on both sides. Transfer to a plate lined with paper towels or a cooling rack and allow the excess oil to drain off.

In a large mixing bowl, lightly beat the eggs and grated cheese together. Add the fried zucchini rounds and basil leaves then season with salt and pepper to taste.

Take a non-stick pie plate or baking sheet with edges at least inch tall (I used a 9x11 cake pan), grease the bottom with a bit of olive oil, then add all of the egg mixture, making sure that the zucchini rounds are evenly distributed.

Carefully transfer the baking dish to a hot oven (400˙F), taking care not to spill the egg and zucchini mixture, and bake for 15-20 minutes, or until the eggs are cooked through and lightly browned on top. If the eggs are cooked but the top is not brown enough to your liking, you can run them under a broiler for a minute or two.

And there was the bread. King Arthur Flour is doing a bake-a-long. Yes, I am in! This weeks challenge was Pane Bianco. What an amazing bread this was! The texture of the dough after it rose was just so workable. I filled the bread with roasted cherry tomatoes,  shredded mozzarella, Parmigiano cheese, dried basil, and oregano.
 
I could have put more tomatoes in but the flavor was perfect. We made half of the loaf disappear quickly! Looking forward to the next baking challenge. Can you tell I am going through The Great British Bake Off withdrawal...

Baked Frittata with Zucchini, and Pane Bianco

Tonight we had a perfect summer dinner. Tonight's recipe came from Memorie di Angelina. I love this blog. A lot of the recipe remind me of what my Mom and Aunts use to cook. This recipe was delicious and light. I, of course, omitted the garlic. And my basil plant is a little empty looking so I opted for dried basil and the oregano just seemed like it should be added.

Baked Frittata with Zucchini-

Ingredients-
4-6 medium zucchini, trimmed and sliced into rounds
6-8 eggs
100g (3-1/2 oz) grated Parmesan cheese or more to taste
Dried basil
Dried oregano
Salt and pepper
Olive oil

Method-
In a skillet large enough to contain all the zucchini rounds in one layer, heat the olive oil. Add the zucchini.

Fry the zucchini until lightly golden brown on both sides. Transfer to a plate lined with paper towels or a cooling rack and allow the excess oil to drain off.

In a large mixing bowl, lightly beat the eggs and grated cheese together. Add the fried zucchini rounds and basil leaves then season with salt and pepper to taste.

Take a non-stick pie plate or baking sheet with edges at least inch tall (I used a 9x11 cake pan), grease the bottom with a bit of olive oil, then add all of the egg mixture, making sure that the zucchini rounds are evenly distributed.

Carefully transfer the baking dish to a hot oven (400˙F), taking care not to spill the egg and zucchini mixture, and bake for 15-20 minutes, or until the eggs are cooked through and lightly browned on top. If the eggs are cooked but the top is not brown enough to your liking, you can run them under a broiler for a minute or two.

And there was the bread. King Arthur Flour is doing a bake-a-long. Yes, I am in! This weeks challenge was Pane Bianco. What an amazing bread this was! The texture of the dough after it rose was just so workable. I filled the bread with roasted cherry tomatoes,  shredded mozzarella, Parmigiano cheese, dried basil, and oregano.
 
I could have put more tomatoes in but the flavor was perfect. We made half of the loaf disappear quickly! Looking forward to the next baking challenge. Can you tell I am going through The Great British Bake Off withdrawal...

Sunday, August 21, 2016

If It's Sunday It Must Be Pizza?

Bad blogger. We have been eating dinner every night but the heat has made eating seem more like a chore. So this is my first blog post since last week. And what did I make tonight?
Pizza! It's just one of those traditions I grew up with that I can not seem to kick. Tonight we had onion, bacon and zucchini pizza. It was delicious and the best way I know to end a fantastic weekend.

Wednesday, August 10, 2016

Penne with Sweet Summer Vegetables, and Herbs

I had this recipe saved from 2012. I feel bad that I waited this long to make it. What a fantastic summer dish. All the vegetables were purchased at Coles Farm Stand. Roasting them they had even more flavor. They were tender and caramelized. The recipe originally appeared on the Food52 site. I did make a couple of little changes. Here is the link to the original recipe. What I did differently, to begin with, was  to cut the recipe in half. For the ingredients, I did not have a full pint of cherry tomatoes so I used a nice big ripe tomato. I did not use the garlic and I was out of pine nuts. And the best part was that Chris loved this dinner.  (Shhhh, this was a meatless meal!)