I found this recipe in the magazine Where Women Cook, Spring 2015.  I finally put the recipe to the test — the results — OOH-LA-LA!  Not only do they taste amazing, they are really pretty.

Shopping List:   2 1/2 cups all-purpose, unbleached flour; 2 1/2 cups white boxed cake mix; 1 tsp. baking soda; 1 1/2 cup unsalted butter, softened to room temperature; 1 cup granulated sugar; 1 cup light brown sugar; 2 eggs, room temperature; 3 tsp. vanilla extract;1 cup semi-sweet chocolate chips; 1 cup white chocolate chips; 1 cup multi-colored sprinkles

The Recipe: 1.  In a large bowl, sift together flour, cake mix, and baking soda.  Set aside. 2.  Using a hand mixer or a stand mixer fitted with a paddle attachment, cream softened butter and both sugars together on medium speed until smooth.  Add eggs and mix on high until combined, about 1 minute.  Scrape down the sides and bottom of bowl.  Add vanilla and beat on high until combined.  Add flour mixture to the wet ingredients and mix on low-medium speed until combined.  Add chocolate chips, white chips, and sprinkles.  Mix on low until add-ins are evenly mixed in.  3.  Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, no longer.  (The refrigeration step is mandatory.) 4.  Once the dough has been chilled, preheat the oven to 350 degrees.  Line baking sheets with parchment paper or silicone baking mats.  5.  Scoop rounded balls of dough using an ice cream scoop that measures 2 tablespoons.  Drop measured scoops of dough onto cookie sheets. (Let cookie sheets cool between batches.)  Keep dough chilled while working in batches. 6.  Bake cookies 10 – 11 minutes depending on your oven.  Edges should be slightly browned, centers should appear very soft, but cookies will set when they cool.  7.  Allow cookies to cool on baking sheet for 4 minutes and then transfer to a wire rack to cool completely.  Makes approximately 4 dozen cookies.

bon appétit!

I love making a “one-pot” meal. I’ve been testing quite a few of these type recipes lately.  Roasted Parmesan-Crusted Cod Withe Baby Potatoes, Bell Peppers & Onions definitely makes the cut.  I found this recipe in Farm Fresh Magazine, summer 2015. It’s definitely a must-try recipe that has proven to be a crowd pleaser in my house.

Shopping List:  8 ounces very small fingerling or baby red potatoes (smallest you can find) cut in half lengthwise, 1 medium bell pepper cut into 1 inch pieces, 1 small or medium onion cut into 1 inch pieces, 10 pitted Kalamata olives cut in half (optional), 3 tablespoons plus 2 teaspoons good olive oil, 1 tablespoon plus 1 teaspoon coarsely chopped fresh thyme leaves, 2 teaspoons honey, Kosher salt, big pinch crushed red pepper flakes, 6 ounces cherry tomatoes, cut in half (about 20), 3/4 cup Panko breadcrumbs, 1/4 cup coarsely grated Parmigiano-Reggiano, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 1/2 pounds cod (or other firm white fish fillet cut into a few pieces

The Recipe:  Heat the oven to 425 degrees.  Combine the potatoes, peppers, onions, olives, 3 tablespoons olive oil, 1 tablespoon thyme, the balsamic vinegar, honey, 3/4 teaspoon salt, and crushed red pepper in a mixing owl and toss well.  Spread in one layer in a 9×13 inch baking pan.  Roast for 25 minutes. Reserve the bowl that the veggies were in and add the cherry tomatoes, 1 teaspoon olive oil, 1/2 teaspoon thyme, and a pinch of salt.  Toss well.

In a small bowl, combine the breadcrumbs, Parmigiano, the remaining 1 teaspoon olive oil, the remaining 1/2 teaspoon thyme, and a big pinch of salt.  In another small bowl. stir together the mayonnaise and the mustard.  Lay the fish on a plastic cutting board and season with salt.  Spread the mayo-mustard mixture over the top of the fish and along the sides.

Add the cherry tomatoes to the pan of roasted vegetables and stir to combine.  Push the veggies to the edges of the pan to make room for the fish.  Nestle the fish amongst the veggies, then pat the breadcrumb mixture over the fish pieces.  Return the pan to the oven and roast for 20-22 minutes, until the potatoes are tender and the fish is golden.

The cod

That’s it! Enjoy!

Right out of the oven!

I confess – I’m a recipe hoarder! I can’t help myself. I have magazines dating back 5 years piled in stacks around the family room, cookbooks lining my shelves, and piles of ripped out recipes waiting to be tested. I pulled this recipe off the top of the pile — it was in Fine Cooking Magazine December 2015/January 2016.  Roast Chicken with Chickpeas is a one-pot meal with very few simple ingredients. It’s not only delicious – it’s easy!

Shopping List:  Olive oil, 8 skin-on, bone-in chicken thighs, 1 small yellow onion, 4 medium cloves of garlic, 2 tsp. ground turmeric, 2 tsp. ground cumin, 1 tsp. ground coriander, 1/4 tsp. cayenne pepper, 1/2 cup lower sodium chicken broth, 2-15 ounce cans of chickpeas

The Recipe:  Position a rack in the center of the oven and heat the oven 425 degrees. Heat the oil in a 12-inch oven proof dutch oven (Le Creuset is fine) over medium heat. Season the chicken thighs lightly with kosher salt and fresh cracked pepper. Working in two batches, brown the chicken on both sides (approximately 5 minutes on each side) adjusting the heat as necessary.  Transfer to a plate.

Pour off all but 1 Tbs. of the fat.  Add the chopped onion, minced garlic, turmeric, cumin, coriander, cayenne, and 1/2 tsp. salt.  Cook over medium heat, stirring occasionally, until the onion softens, about 5 minutes.

Stir in the chicken broth, scraping up any browned bits.  Drain and rinse the chickpeas and add to the pot.  Bring to a simmer and return the chicken thighs to the pot, skin side up. Transfer to the oven and roast until the chicken cooks through, 20-25 minutes.

I served this dish over long-grain white rice.  Roasted Chicken with Chickpeas is definitely a keeper and should be added to your list of go-to recipes. Enjoy!

Signs of September are everywhere — a yellow school bus, falling leaves, and shorter days. The world at large celebrates January 1 as a clean slate–a chance to start from scratch. But for me, September has always been my new beginning. I guess this is somehow rooted with the start of a new school year — new pencils, blank black & white notebooks, and (back in my day) new book covers. It was a chance to get better grades–doit right this year.

When my kids were in school, it was a big rush to get everything just right for the first day. Four backpacks filled with new supplies lined up at the door, “important” papers all filled out, and new “first day of school” clothes hanging in the closet.  My youngest just graduated college in May – the new school year should be meaningless to me – but somehow I just can’t get past that it is a new beginning just the same. Continue reading →

It’s a beautiful morning — the sun is just coming up over my back shed, the birds are chirping away, and it smells like summer sweet and spicy. My backyard is starting to bloom in earnest — hydrangea, clematis, roses, lambs ear and weeds in the garden — world-class weeds.

It’s been a busy spring, but it’s almost over — summertime is knocking on the door. Long, lazy days stretch before us.  What better time to read a good book, take a walk on the beach and collect white rocks, or whip up something new for dinner. Continue reading →

I’m back!  I have no excuses for not blogging — I’ve just been busy doing — things! What things?  I’m not going to insult you and give you the list I reserve for my husband and kids when they ask “What did you do today?”  I’ll give you the modified list — just stuff!

Anyway — my brother John visited me from Virginia last week and we got to talking about — what else– food.  He gave me his recipe for Escarole & Beans.  It’s a twist on our Nana’s.  I made it last night — it was delicious!  It turns out another poor man’s dish from back in the day is now quite gourmet! Continue reading →

Next friday marks the beginning of a “tinsel marathon” that lasts 27 days. It’s the day the Christmas crazy train careens out of the station and runs right off the rails. It’s the day the music starts, the elf starts hiding and the first Christmas card might arrive.  In a rush to get ahead, we sometimes forget to enjoy the real start to the holiday season — Thanksgiving.

This week feels like the calm before the storm –just a little too early to cart enough food and drink into the house to satisfy the masses. A little too early to set tables and wash china. And a little too early to clean the house.– So we make lists, more lists, and … knit? That’s what I’ve been doing!  I liken it to Nero fiddling while Rome burned.  Seriously, I did order my turkeys. I also made this amazing twist on lentil soup — pure comfort food — and it’s healthy too! Continue reading →

Nana D. and Grandma Piccolo in the kitchen.

1960 – Me and Nana D. at her restaurant — Elsie’s Truck Stop in Corona.

Bon Appetite!

I’ve been missing my Nana lately–making her pasta fagioli is a way for me to feel closer to her.  Nana never used a recipe, it was all in her head.  So when she told me how to make this dish she didn’t talk in terms of cups, quarts or tablespoons.  “How much water?” I’d ask — she would hold up a pot — “this much”.  And so it would go.  I’ve tried to give you the best measurements possible,  but it’s totally acceptable to add a little more of this or that.  As it is, I added Pancetta– totally unacceptable in the old days– no one could afford it.  Don’t forget this was a “poor man’s” dish!  When my Nana was growing up — pasta and beans were a cheap way to fill up thirteen empty stomachs.  Today it’s considered gourmet — go figure. Continue reading →

I found this recipe in the New York Times Magazine (March 23, 2014).  It was published by Rishia Zimmerman–she adapted it from an old Martha Stewart recipe.  I used a 15-inch cast iron skillet made by Lodge.  If you don’t have one, you should think about adding one to your kitchen arsenal.  The Lodge was relatively inexpensive ($54).  Make sure you season if before you use it for the first time; and always rub the inside with olive oil before you put it away.  This skillet is a real work horse. Continue reading →

Campanelle with Butternut Squash and Herbed Breadcrumbs

A satisfied customer!

“Life is a combination of magic and pasta.”  ~Federico Fellini~

I found this recipe in the October/November 2014 issue of Fine Cooking Magazine.  I’m a crazy collector of cookbooks and a real sucker for cooking magazines.  I have piles of magazines that I can’t bear to throw away — after all — there might be a really great recipe somewhere in there.   What drew me to this particular recipe was the butternut squash — I love it — and this is the time of year to indulge in it.  One quick tip:  do yourself a favor and buy pre-cut butternut squash, it makes this recipe a lot easier. With cooler weather on the horizon, get your fireplace going, sit back and enjoy some real comfort food. Bon Appetite! Continue reading →

There’s many different stages to this motherhood thing.  Maybe you still have kids you get to tuck in their beds every night, maybe you are sleepless on the weekends waiting for headlights to appear in the driveway, or maybe you are just plain waiting for any one of your children to come home from where ever they reside right now.  Whatever stage you are in, I’m sure you will agree — there’s nothing like hearing these three words — “Something smells good!”

Today I give you a super easy recipe — great for a stay-at-home Saturday night.  I found this recipe in The Best One-Dish Supers cookbook from the Editors of Cook’s Illustrated Magazine.  You may have to double it. (Use a larger frying pan.)  It’s that good! Continue reading →

“Autumn…the year’s last loveliest smile.” ~William Cullen Bryant~

My favorite season arrived last night — Autumn — cooler days, the smell of woodsmoke at night, and lot’s of good, hearty food.  The garden is having it’s swan song and the farmer’s markets are bursting with produce — Farmer’s Market Minestrone is the perfect recipe to take advantage of this “last hurrah”.  I found this recipe in the August issue of Fine Cooking Magazine. (I love this magazine — the recipes are easy and almost always work out.) I’ve made it several times and the whole family agrees it’s a hit.  Without further ado…

Farmer’s Market Minestrone

1/4 cup extra- virgin olive oil; 3 medium celery ribs, cut into 1/4 inch pieces; 2 medium cloves of garlic, minced; 2 medium carrots, cut into 1/4 inch pieces; 1 medium red onion, cut into 1/4 inch pieces; 2 Tablespoons flat- leaf parsley, minced; 1 small eggplant (I used japanese style), cut into 1/4 inch pieces; 2 large red potatoes, cut into 1/4 inch pieces; 1 medium yellow squash, cut into 1/4 inch pieces; 1 medium zucchini, cut into 1/4 inch pieces; Kosher salt and freshly ground pepper; kernels from 1 ear fresh corn; 8 cups vegetable broth (I used Rachel Ray’s brand.); 1 cup dried ditalini or small pasta shells; 1 Parmigiano-Reggiano cheese rind – I get these at Whole Foods and freeze them till I need them.); 1/4 cup thinly sliced fresh basil. Continue reading →

Straight from my garden!

“To forget how to dig the earth and to tend the soil is to forget ourselves.” ~Mahatma Gandhi~

My garden is flourishing this summer — against all odds, I might add.  The rabbits have been at it as if it was a giant salad bar; and it turns out that “Bambi” likes cucumber leaves. Who knew! The zucchini crop, however, has been plentiful — too plentiful — I found one yesterday that had been hiding.  It was the size of a small baseball bat! What to do? Continue reading →

Since my beloved Dad passed away on December 4, I’ve been moping around.  I sort of   lost my “funny bone”–the truth is–I’m still not myself.  I miss him terribly and think about him every day.  The sane part of me realizes this grief is normal and to heal one must grieve first–so at the oddest times I think about my Dad, my Superman — and I cry. Hey, I’m no stranger to this process, and I firmly believe in the saying… “and this too shall pass”. This having been said–

For the first time in a long time, yesterday, when I saw rotten bananas in the fruit basket I thought about banana bread instead of just rotten bananas. And just like that, yesterday I made banana bread!  Today I give you the best basic banana bread recipe there is. It comes from the old Betty Crocker’s Cookbook.  This book is my go-to-book for basic recipes.  It was given to me by my best friend’s mom, Isabelle Loscalzo — I think about her every time I use it. Continue reading →

Is it true? Has Spring finally sprung?  They are calling for snow on Saint Patrick’s day, but the daffodils are coming up and I counted eight robins in my yard this morning. Surely beautiful weather can’t be too far off.

Today I give you my recipe for Corned Beef and Cabbage.  Quite simply the best! Continue reading →

As promised here is my great-aunt Angie’s pignoli cookie recipe:

2 small cans almond paste, 2 cups sugar, 4 egg whites, pine nuts — put all ingredients (except nuts) in either a stand up mixer with paddle or beat with hand mixer for approximately 4 minutes.  Mixture should be very sticky.  Cover and refrigerate overnight.  Using a small ice cream scoop form dough into balls and roll in pignoli nuts. Place on silpat or parchment covered cookie sheets. Tap lightly in center of each ball.  Bake 20 minutes in a 350 degree oven.  Let cookie rest on cookie sheet for 5 minutes then place on racks to cool completely.  When ready to serve dust lightly with powdered sugar.

I usually get my pine nuts at Costco — best price around.  This recipe is quite simply the best! — Thanks Aunt Angie!

The Snickerdoodle.  Not the most complicated cookie in the baking arsenal –  but one of the most loved. Over the years I’ve tried many recipes for this cookie– here’s the one I think is the best.  It’s from “Tate’s Bake Shop – Baking for Friends” written by Kathleen King. There are lot’s of great recipes for baking in this book — especially the cookie section.

Without further ado, I give you the Snickerdoodle:  2 3/4 cups unbleached all-purpose flour, 2 tsps. cream of tartar, 1 tsp. baking soda, 1/2 tsp. salt, 1 3/4 cups sugar, 1/2 pound (2 sticks) salted butter, at room temperature, 2 large eggs, at room temperature, 1 tablespoon ground cinnamon Continue reading →

This is simply the best homemade granola — full of what’s good for you.  This recipe comes from the Country Cookies cookbook written by Lisa Yockelson.  It’s an “old-fashioned collection”.

7 cups oats, quick cooking or old-fashioned, 1 cup bran, 1 cup wheat germ, 2 cups flaked coconut, 1 cup unsalted sunflower or pumpkin seeds, 1 cup chopped walnuts, 1 cup chopped pecans, 1 tsp cinnamon, 3/4 tsp nutmeg, 1 cup pure maple syrup, 1 tbls. vanilla extract, 2 tsps. maple extract, 1 1/2 cups dark seedless raisins (optional).

Lightly oil two 15 x 10 x 1 inch jelly roll pans; set aside.  Preheat oven to 275 degrees. Combine the oatmeal, bran, wheat germ coconut, sunflower seeds, walnuts, pecans, cinnamon and nutmeg in a large mixing bowl.  Whisk together the maple syrup, vanilla, and maple extracts; pour over oat mixture and toss well.  Spread granola evenly on the jelly roll pans, dividing the mixture between them.  Bake on the upper and lower-third level racks of the oven for about 45 minutes (rotating the upper and lower pans half way).  Cool the granola in the pans, about 1 1/2 hours.  Crumble the granola into a large storage container.  Add raisins if you so desire and toss.  Cover tightly and store at room temperature.

It’s great in yogurt, cereal, or by itself as a crunchy snack.  Enjoy!

It’s the day before Thanksgiving (early in the morning); my daughter wants to know how come I’m not acting crazy. I told her this year is different; I’m not stressed, I’m not working this year, I’m not as “OCD” about the house.  She seems impressed.  It’s now 4 p.m — I’m not going to lie — I’m at def con 5.  What was I thinking acting so laid back! I’ve got a lot to do.  But I’m good under pressure.  Put me under the gun, and I produce.

I am taking time out, however, to send out this gift:  my recipe for Turkey Stuffing.  I have been making this for 31 years and there is never enough.  No matter how much I double, triple, you get the idea, we still don’t have any the next day.

Turkey Stuffing

1 1/2 cups chopped onion, 3 cups chopped celery with leaves, 2 cups butter, 16 cups bread cubes (use white bread), 3 tsps. dried sage leaves, 2 tsps dried thyme leaves, 1tsp pepper, 2 pounds breakfast sausage out of casing.

Use a food processor for the onion and celery.  Cook and stir onion and celery in butter in a large skillet until onion is tender, stir in about 1/3 bread cubes.  Turn mixture into a very large bowl or pot and add remaining bread.  In the mean time, cook sausage until no longer pink.  Add to bread mixture.  You may have to add more bread cubes.  Toss until combined.  Stuff turkey, put remaining stuffing in trays. Cook turkey accordingly.  Bake trays before serving.  Enjoy!

Wishing everyone lots of laughter and love– Happy Thanksgiving!

Best coffe cake ever! An oldie but goodie. I made this for my Nana’s 99th birthday.  It’s her favorite cake.

1 1/2 cups sugar, 3/4 cup butter softened, 3 eggs, 1 1/2 tsp. vanilla, 3 cups flour, 1 1/2 tsps. baking powder, 1 1/2 tsps. baking soda, 3/4 tsp. salt, 2 cups sour cream, 1/2 cup packed brown sugar, 1/2 cup finely chopped nuts, 1 1/2 tsps. ground cinnamon.

Heat oven to 350. Grease tube pan, bundt pan, or 2 loaf pans. Beat sugar, butter eggs, and vanilla in large mixer bowl on medium speed, scraping bowl occasionally, 2 minutes. Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed.  Prepare filling. (Mix brown sugar, chopped nuts & cinnamon in separate bowl.)

For tube or bundt cake, spread 1/3 cup of the batter (about 2 cups) in pan and  sprinkle about 1/3 of the filling (6 tablespoons); repeat 2 times. For loaves, spread 1/4 of the batter (about 1 1/2 cups) in each pan and sprinkle each with 1/4 of the filling (about 5 tablespoons); repeat.

Bake until wooden pick inserted in center comes out clean, about 1 hour. Cool slightly; remove from pan(s).  Cool 10 minutes.