Cacio e pepe

Cacio e Pepe is a pasta dish from Roman cuisine. "Cacio e Pepe" means "cheese and pepper" in several central Italian dialects. As the name suggests, the ingredients of the dish are very simple and include only black pepper, Pecorino Romano cheese, and pasta. Wikipedia

12 ounces spaghetti

3 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

1 tablespoon very coarse freshly ground black pepper

1 3/4 cups freshly grated Parmesan, plus more for serving

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.
2. Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan.  Enjoy!  
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4. Note:  A side salad would go along nicely with this meal.

Pancake Hearts! Zucchini Sweet or Onion flavored

Happy Valentine’s Day!



Super easy recipe that I have made many times before.  You can add or eliminate onion depending on how you decide to serve them.  You'll have them on your table in no time.  Enjoy!

  Happy Baking and Cooking!

1 pkg. Betty Crocker Cornbread and Muffin Mix
1 egg slightly beaten
1/3 cup water or skim milk(use milk if you are using these as regular breakfast type pancakes)
1 cup grated zucchini ( washed thoroughly) I leave the skin on for color
1 tsp. grated onion or onion powder(optional)
pinch salt
canola oil
scallion garnish

Mix above ingredients in mixing bowl except canola oil. Allow to set a few minutes.

In a large frying pan on medium heat place canola oil(about 3 tablespoons)..When warmed place silicone hearts in oil and put approx. 3 tablespoons of cornbread mix.  Cook until pancake starts to bubble around corners.  Several minutes..Turn over and cook several minutes more..

Note:  These pancakes can be served with syrup if you have eliminated onion or with sour cream if you have added onion..Delicious!


Happy Cooking from my kitchen to yours,

8/21/12
8/22/13
1/23/16

Italian Style Macaroni and Cheese( Family Favorite) (Pictures included)

A great Easter Tradition for those who choose to eat a meatless meal.

One of the favorite Family Recipes!

Easy dish to prepare and as a suggestion you may also make this dish in a 9x13 size pan.  Let it set for a few minutes and cut in squares in bite size pieces.  Enjoy!

This original recipe was my grandmother’s.

Note to clarify:  "Maccaroni and cheese" does not exist in Italy. This seems more a "Frittata di Pasta" 

3/21/16

 

On Friday's during the Lenten Season we ate meatless meals growing up and still do.  This dish was and still is a family favorite.  My mom shared with me her secret (lots of Italian Cheese for flavor).  Do not skimp!!!  Happy Cooking!

My grandmother used to make this and my mom made it as well so I'm following tradition.  Enjoy! I adjusted the recipe slightly since now noodles are 12 oz. instead of a pound pkg..

3 eggs beaten

1 cup milk

1  1/2 cups grated Italian Cheese(Pecorino Romano(Mom and Grandma used 1 cup but I  find that adding about 1 1/2 cups of cheese is a little tastier)

1 pkg(12 oz) Fine Egg Noodles

Cook egg noodles according to package directions with a slight amount of salt.  Rinse thoroughly.

Mix together eggs, milk and cheese.  Add to noodles....Grease a square 8x8 pan or 13x9 in. with butter(I used  a 9 inch pie plate) I thought it added a nice touch for serving!  Place all noodle mix in pan/dish.

 Top with some more grated cheese and pepper.  Dab a little butter on top..

Bake 350 degrees for about 30 minutes..LAST FEW MINUTES TURN BROILER ON AND SLIGHTLY BROWN TOP. Cool slightly and cut in squares or pie slices.  Serve with a salad! 

From my kitchen to yours,

original recipe 3/15/12

 12/8/12
2/4/13
 2/9/16

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Fettuccine Alfredo sauce:: Easy to make

I think I have progressed quite a bit since my early days of blogging but to let you gradually get aquainted with me I must show you how my blogging began. Slow tiny steps and photos that were not perfect to say the least.  Hope you will continue on my journey. I have got better...


Busy day, quick meal.  

One two three four ingredients and you are ready to serve.  Add a salad and it is a very good meal.  This recipe is for 1 lb. Fettuccine

1 stick butter melted
 1 1/2 cups half and half
3/4 cup Pecorino Romano cheese(you can add more if necessary)
sprinkle of dried parsley 
1/2 cup pasta water
1 lb. fettuccine pasta cooked according to directions

Melt butter.  Slowly add half and half and then grated cheese, stir and it's done.. Easy fast meal!

Note:  If pasta appears dry add a little pasta water to thin.

Add a salad if you like!

From my kitchen to yours,

7/28/11 original

Blueberry and Walnut Salad

Spring or Summer salad coming your way! 

I am going to try very hard to post some new salads my foodies.  I have a lot already posted so if you are in doubt of what type salad you would like to make check out labels under Sizzling Salads for lots more.

Happy Spring/Summer Eating from my kitchen to yours,

M.J.

6 cups mixed greens

1 cup fresh blueberries

1/2 cup toasted and coated with honey walnuts, chopped

1 cup cubed turkey or chicken, optional

Lemon Dill Vinaigrette Dressing

4 T olive oil

2 T lemon juice

2 Tsp. Dijon mustard

1 clove garlic, minced optional

1 tsp. honey

1/2 tsp. salt

1 T fresh dill roughly chopped (I used dried dill)

Add all dressing ingredients and whisk together or shake in a clean glass jar. In a bowl, toss greens with dressing.  Divide greens among 4 plates. Top with blueberries and walnuts.

I toasted my walnuts with a drizzle of honey..

From my kitchen to yours,

5/30/13
5/11/15

Italian Orzo Soup

I'm a believer!  I think most gadgets are a waste of money but I was tempted by this so called Vidalia chopper just because I have been chopping veggies so long and hate that my food processor doesn't do chopping I bought this gadget on a whim to try. I can't believe it actually does what it says so today I decided to try it because I wanted to make the below soup recipe and it required chopped veggies.  I love it.  I did have a coupon and was able to use 20% off so at around $16.00 I think it was worth the price.

I think I may in my spare or free time lol  chop chop chop lots of carrots, celery and onions to have on hand for future use.

Now on to this great soup.

 Since I was chopping I remember having a recipe that called for lots of chopped veggies so I scouted through my emails and found what seemed like something we would enjoy tonight.

It's not summer yet so if you looking for quick, easy and loaded with carrots, celery and onions, spinach and beans too this is going sure please you and the veggie soup lovers in your house.

Delish!

• 2 tablespoons olive oil
• 1 small white onion, peeled and diced
• 1 cup diced carrots
• 1 cup diced celery
• 3 cloves garlic, peeled and minced
• 6 cups chicken or vegetable stock ***( I used a combination of broths) Beef, chicken and vegetable
• 1 (14-ounce) can fire-roasted diced tomatoes *** (I used diced tomatoes in sauce 1-14.5 oz can)
• 1 1/2 cups (about 8 ounces)*** orzo pasta, or whole wheat pasta
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 4 cups loosely-packed spinach *** I used freshly chopped spinach about 1/2 cup)
• 1-15.5 oz can cannellini beans drained optional
• salt and black pepper
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  Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. (Everybody Loves Italian)Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.

  
  

  Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm.

  
  

  ****Please note I adapted this recipe to my liking using regular orzo pasta, diced tomatoes in sauce, cannellini beans and chopped spinach.
  
  

5/12/15

9/21/15

1/14/16

1/9/17

1/23/17