Saturday, April 29, 2017

Marinara with Gnocchi and Peas: One of my favorite food memories

I'll start this blog post by saying I love peas and have eaten peas and sauce since I was a little girl.  I don't know how it started but it has become one of my famous all time early food memories.

Till this day my hubby teases me about it.  He had never heard of this dish or would have ever been tempted to eat it.  He is basic Italian and peas are not a part of any of his early food memories. lol

My Mom would make her homemade (meat sauce)every week and with the leftover sauce I would add some drained canned peas and along with a slice of bread or two this was a favorite meal of mine.

Not everyone loves peas but for those of you who do, this is relatively easy to make.  I used my homemade marinara sauce but jarred sauce can be used as well and today I decided to add some bought De Cecco gnocchi which really added to this dish.  

All it takes to make this easy meal is:

1 pkg. De Cecco Gnocchi (17.5 oz)
1 qt. Marinara sauce or desired sauce
1 pkg.. Steamfresh frozen peas (cook according to directions) Canned peas can be used (drain)
Pecorino Romano cheese

Cook gnocchi according to directions.  Drain.  Microwave peas.  Heat sauce. Add gnocchi and peas. Toss with sauce and add fresh Pecorino Romano Cheese.  Serve with Salad. 


Happy Cooking from my kitchen to yours


Friday, April 28, 2017

Ambrosia Summer Pie

Need dessert for a friendly gathering?  I have you covered for this one.

Easy and refreshing this dessert is a go to for summer.  Using a ready made crust makes it even easier.


Weekend delight!  I have the ingredients. Here I go!

  • 1 large ready made graham crust (the crust with the two extra slices)
  • 2 cans (8 oz) crushed pineapple, undrained
  • 1 package (6 servings size) instant vanilla pudding mix
  • 1 cup sour cream
  • 1- 8oz. cool whip
  • 1 tablespoon lemon juice
  • 1 cup flaked sweetened coconut
  • 1 cup mini marshmallows
  • 1 cup canned drained mandarin oranges
  • optional chopped pecans or toasted coconut

First :combine pineapple including juice and instant pudding
Stir well to combine

Second:  add sour cream

Third: add marshmallows

Fourth: coconut

Fifth: add lemon juice

Sixth add cool whip and stir well.

Seventh: add drained mandarin oranges, stir gently and place all in prepared crust.

Eighth:  Enjoy!

Note: Reserve a few mandarin oranges and chopped pecans for garnish

I toasted about 1/4 cup coconut to top mine

Refrigerate several hours until set.

This makes a full pie...Very pretty presentation.

9 x13 pan option

Layer graham cracker pieces on bottom on pan and place all in pan. Spread evenly and allow to set overnight. Cut in squares...

Happy Summer Dessert Time

Thursday, April 27, 2017

My 2016 Summer Garden

Every year I anxiously await spring.  Trees with buds ready to burst. The Daffodils and crocus popping up from the ground. And then Summer arrives.......Beautiful and abundant flowers..

I love planting and nurturing the growth. Little by little, seeds become seedlings and then beautiful flowers.  It's such a beautiful time of the year.  Sun, rain and flowers. What a smile it puts on my face!!!!

Here's my 2016 Garden. Come join me with a little visit.

Happy Gardening!

Sunday, April 23, 2017

Mom's CreamyCabbage

One of my mom's favorite dishes was her creamy cabbage.  My brother and her loved it and so did all her neighbors...She supplied the neighborhood with it.  She just loved to share food and her grandchildren loved it too.

I've been thinking of her and how wonderful she baked and cooked and as I talk about her these food memories are very dear to me.  I hope you enjoy them as well.

I'm going to post her recipe as I remember.  I make mine a little different than hers but I think you may enjoy her recipe.

2 lb. ground pork
1- 15 oz. can sauerkraut drained
1 1/2 tsp. salt.
1/2 tsp. pepper
1 large head cabbage washed cored and sliced in small to medium slices.
1 small can tomatoes or tomato sauce(mom used Contadina tomato sauce, I use Hunts tomato sauce
2 + small cans water
1 whole onion grated
1 large potato grated

In a very large pot place a few tablespoons olive oil.  Add ground pork, grated onion, salt and pepper.  Fry breaking up ground pork into small pieces on medium heat until browned. Add sauce or tomatoes, water, cabbage and sauerkraut. Cover slightly and toss every so often.  When cabbage has reduced and is soft add a little more water if necessary and cook until all cabbage is tender. Taste test to make sure you have enough salt.  Now peel a large potato, grate it and while stirring add the grated potato to thicken the liquid slightly.. My brother and her often had sliced fresh bread on the side.

The above recipe is the way my mom made creamy cabbage.

I don't add the potato but basically all the same ingredients and I use my crockpot.  After it is cooked to my liking I ladle some over mashed potatoes. 

Happy Cooking!

Crockpot instructions:

Cabbage, sauerkraut, salt, pepper, onion, ground pork, a small can hunts sauce and one to two small cans water. Place all ingredients in your crockpot on high 3 hours then low 3 hours. Or if you want it to cook 👨🍳 low all day it will be About 6 hours. 
An hour before serving grate one large peeled potato into ingredients to thicken if you desire.
Mom made hers in a huge Dutch oven on top of the stove adding 1 cup or more liquid. She then added grated potato and allowed to thicken slightly.

My way is in a  crockpot served over mashed potatoes. Enjoy!

From my kitchen to yours,

Friday, April 21, 2017

Easy Bake Scones! Make them, eat them, or freeze them!

Repost from July 2014

My family loves scones, quick and easy grab to take along or eat at home with a cup of java or tea.. 

Cranberry/almond are our favorite so along with making those today I made some Easy Bake scones too!  Note: You should use self-rising flour for this recipe!   Happy Baking!!

Note: Self-rising flour is flour that already includes a leavening agent, baking powder and salt added to it before packaging. These ingredients are evenly distributed throughout the flour, which give a nice lift to the baked goods every time one uses it. This is why recipes that call for self rising flour do not call for addition of salt or leavening agents. Self rising flour can be easily prepared at home. All you have to do is combine 1 cup of all-purpose flour, 1 tsp baking powder and 1/4 tsp salt to get your self rising flour.

Loving Pillsbury Flour

 Heat oven to 400 degrees..Line a baking sheet with parchment paper.

Place 3 cups self-rising flour in a bowl..Make a well in center and add 3/4 cup lemon lime soda and 3/4 cup heavy cream.  Mix with fork until blended..Do not over mix.

Drop by large tablespoons onto baking sheet.  Sprinkle with sugar and bake until golden brown..18 to 20 minutes..Serve warm with jam or cream..or add dried cranberries for a change.

Recipe makes 8 large scones

Mock Devonshire Cream (I found this recipe in Condiments and Sauces)

3 oz. softened cream cheese
1 tablespoon sugar
1/8 tsp. salt
1 cup heavy cream

Beat cream cheese, sugar and salt until well blended..Pour in whipping cream slowly,.  Beat with mixer until cream is stiff.. Store in refrigerator..Makes enough cream for 12 scones...