Venetian Sausage Bites

As I reflect on 2013, I am grateful for all the people I have encountered, and  the experiences we've shared.  My husband retired from the Army and started a new instructor position.  We moved from Colorado to Tennessee, and our children continue to adapt and amaze us.  It has been a bittersweet, busy year full of ups and downs....can't wait to see what 2014 has in store for our family!  

Whether you are ready to ring in the New Year, watch your favorite college bowl game or mix it up with friends, Venetian Sausage Bites will satisfy all the carnivores at your table!  This sassy appetizer is made with simple ingredients, and takes no time at all to prepare.  Blessings to you and yours in 2014!

"Italian food is all about ingredients,

and it's not fussy and it's not fancy".

Wolfgang Puck 

Venetian Sausage Bites

Courtesy of Michael Chiarello

6 sweet Italian sausages

2 T olive oil

1 C balsamic vinegar

Fill a large skillet 1/2 way with water and bring to a simmer.  Add sausages and poach for 6-7 minutes until firm.

Drain the sausages and slice into bite-size pieces (5-6 per sausage).  In a large skillet, heat 2 T olive oil.  When hot, add the sausage and cook on both sides until brown.  Drain off the fat and add balsamic vinegar.  Simmer until vinegar is reduced and syrupy.   Don't worry if the vinegar smells at first...just turn on the fan above your oven.  The sausages will also get dark due to the vinegar, but once reduced, the balsamic syrup left is sweet and wonderful!

Naniboujou Stuffed Baked French Toast

Naniboujou Stuffed Baked French Toast

I spent the summer between my junior and senior years of college cooking breakfast and lunch at the Naniboujou Lodge in Grand Marais, Minnesota.  What a wonderful adventure in a beautiful location!  Right on the shores of Lake Superior, the lodge is quaint, quiet and gives a chance for personal reflection.  If you ever get the chance do visit Grand Marais, the Nani is a must...even if it is just for their Sunday brunch or afternoon tea.  

Wake up to this recipe on Christmas morning, for a lazy weekend breakfast or bring it to your next event.  It is always a crowd pleaser!  

Grease a 9x13 baking dish.

1 lb.     French bread, cubed
8 oz.    Cream cheese, diced into 1" pieces
8          Eggs
2 1/2 C  Half and half
6 T       Butter, melted and cooled
1/4 C     Maple syrup
           Cinnamon

Place half of the bread cubes in prepared pan.  Spread the cream cheese cubes evenly over the bread, and add the rest of the bread cubes.  In a large mixing bowl, beat the eggs well.  Add the half and half, butter and maple syrup.  Pour over the bread and press down slightly to ensure bread is moistened.  Cover with plastic wrap and refrigerate overnight.  Preheat oven to 350.  Sprinkle with cinnamon before baking.  Bake about 45 minutes, or until golden brown.  


"The prestigious Naniboujou charter members included Babe Ruth, the famous New York Yankee, Jack Dempsey, the former world heavyweight champion, and Ring Lardner, a New York newspaperman. "  Naniboujou history

http://naniboujou.com/

The Sassy Pecan Tassie!

The Sassy Pecan Tassie

There are many variations of the Pecan Tassie, from the sticky Southern to the rich chocolate.   Pecan pie's little sibling bursts with all the flavor, but generates less calorie guilt.....unless you eat five or six of them.  Tassies are one of my most requested dessert recipes.   Everyone seems to love a tassie or two, and they are super easy - so bring them to your next social event!  

The secret to this recipe (originally adapted from Pampered Chef) is the savory tart shell, which includes cream cheese, butter and flour.  Michele, this one is for you!  :)  

The Sassy Pecan Tassie**

1/2 C butter, softened

3 oz cream cheese, softened

1 C flour

2 T butter, melted

3/4 C packed brown sugar

1 egg

1 t vanilla

1 C chopped pecans

Preheat oven to 350.  Beat butter and cream cheese until blended.  Add flour and mix until a soft dough forms.  Cut and shape dough into 24 1-inch balls and place one in each cup of an ungreased mini muffin pan.  Press each dough ball down with a floured mini tart shaper (our your fingers or the bottom of a shot glass) to push in the center to form a tart cup.  

Microwave butter in a small bowl until melted.  Stir in brown sugar, egg, vanilla and chopped pecans. 

Using a small scoop or a teaspoon, fill each tart shell - do NOT overfill, as they will expand in the oven.  Bake 20 minutes or until light golden brown. Remove from the oven and cool in pan for 3 minutes.  Remove from the pan and serve warm or cooled.  Makes 24 tarts.

** For Chocolate Tassies:

Make the tart dough and press in pan as directed above, but for filling use:

1 T butter

1 square (1 oz.) unsweetened chocolate

3/4 C brown sugar

1 t vanilla

1 egg

1/4 C pecans, chopped

dash of salt

Melt the butter and chocolate in the microwave.  Blend in sugar, vanilla, egg, salt and pecans.  Fill and bake as directed above.

    

Holiday Ham Bites

Holiday Ham Bites

During my years as a military spouse, I often found myself needing to bring an appetizer or dish to pass for various events.   The most requested and beloved of my appetizers was the ham bite.  Originally adapted from a Pampered Chef recipe, it is extremely versatile.  

For a brief time prior to one of my husband's deployments, I ran a small catering business for parties and coffee groups on post.  Various forms of the ham bite came to life:  philly bites, pizza bites, Thanksgiving bites, spinach artichoke bites, etc.  You can mix and match ingredients in this one.  Think of your favorite food, and then put them in a crescent cup!

"Hors D'oeuvres:  a ham sandwich cut into forty pieces."  Jack Benny

Holiday Ham Bites

3 oz. ham, chopped 
1/4 C onion, diced
1/2 C swiss cheese (cheddar works great too)
1 egg
1 1/2 t Dijon mustard 
Fresh ground black pepper (if desired)
1 8 oz. package crescent rolls

Preheat oven to 350 F.  Mix first six ingredients in a small bowl.  Spray a mini-muffin tin with cooking spray.  Unroll crescent dough into 4 separate rectangular pieces (along perforated seams).  Press triangles together and roll out.  Cut in half longways and then twice the opposite direction to make 6 square pieces out of each sheet, making a total of 24 square pieces.*  Press each dough piece into the muffin cups, and then fill each cup 3/4 of the way with the ham mixture.  Bake 13-15 minutes until lightly browned.  


*You can also press all seams and roll out dough into one large sheet and just divide into 24 squares.

It Takes All Kinds of Kinds

It Takes All Kinds of Kinds

As I prepared my wintertime minestrone soup, I am reminded of how diverse the world is.  As a former Army spouse (once a military spouse, always a military spouse), I learned very quickly that it takes all kinds of kinds to execute and support the mission.  I was fortunate to live in many different places, and to experience different cultures and people.  What a blessing!  I guess that is why I feel comfortable traveling and trying new foods.  My children also love to have new adventures, and aren't afraid of new menu items.  

With my husband now retired from the military, I find myself missing the Army life - even with all its unpredictability!  I watch so many people get stuck in their comfort zones, which can stunt their life experiences.  Complacency sets in, and they don't challenge themselves anymore.  Phrases like:  "Oh, I am too old for that now", or "I am set in my ways" come to mind. Tell that to Betty White, Margaret Thatcher or Ronald Reagan!  Always remember the impact you can make.  Never be afraid to get in there and embrace change and diversity. You never know whose life you will inspire, or how you will be blessed! 

"Don't try to be young. Just open your mind. Stay interested in stuff. There are so many things I won't live long enough to find out about, but I'm still curious about them. You know people who are already saying, 'I'm going to be 30 - oh, what am I going to do?' Well, use that decade! Use them all!"

Betty White

Winter Minestrone Soup

4 oz. bacon or pancetta, chopped

1 small onion, chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 can crushed italian style tomatoes (I like San Marzano)

2 t dried basil 

2 T tomato paste

4 C chicken broth

1/2 C orzo or ditalini pasta

16 oz. bag of mixed vegetables (you can use any combination you like - I like an italian blend).  **You can substitute fresh veggies of any kind (just steam and chop them a bit first)

1 can cannellini beans, drained and rinsed (other beans can be substituted)

Salt and Pepper

Grated Parmesan 

In a 4-qt. saucepan, cook bacon or pancetta over medium heat until crisp.  Add the next 4 ingredients and cook until vegetables are tender.  Stir in tomatoes and paste, and cook for two minutes.  Add broth and bring to a boil.  Reduce head and simmer for 15 minutes.  Add orzo or pasta and simmer for 10 minutes, stirring occasionally.  Stir in vegetables and beans and simmer another 5 minutes.  Season and serve with grated Parmesan.  Serves 4-6.

 

KISS: Keep It Simple Stupid

Keep It Simple Stupid

With the holiday season upon us, I reminded of a phrase from my journalism days:  KISS - keep it simple stupid.  In the writing profession, KISS refers to limiting flowery phrases, adjectives or adverbs, thereby leaving actual ideas, content or news.  

The same technique should be applied to everyday life, especially during the holidays.  As we rush around trying to attend every holiday event, from the classroom to the office, we often feel the need to create spectacular (usually complicated) appetizers or desserts to bring to said socials.  There is no need to try that new dramatic recipe you just saw in a magazine, or to buy an overpriced delight designed to impress.  

Rather, find your tried and true cookie recipe or appetizer - you know, the ones everyone already loves and that you can make in your sleep.  Bring a dish that is comforting, non-complex and genuine.  It will be easier on you, and will delight even the most fickle of crowds.  With cooking, as in life, more is not always better.

“Simplicity is the ultimate sophistication.” — Leonardo da Vinci

Fresh Mozzarella with Basil **

• Fresh mozzarella - you can buy this in the larger ball size, Oviolini (smaller balls), Bocconcini (bite size), Ciliegine (little cherry size) or in a log shape - sometimes sold with prosciutto mixed in. Usually in the deli section.
• Fresh basil leaves
• Extra virgin olive oil
• Balsamic vinegar
• Freshly ground pepper

Cut mozzarella into 1/4" slices.  Tear basil leaves into pieces if using larger basil, but use whole smaller leaves.  Alternate cheese and basil in circular design around the plate working toward the middle (or design however you choose).  Drizzle with olive oil and balsamic vinegar and top with freshly ground pepper.  

**The recipe is very versatile.  You can also add cut tomatoes to create insalata caprese, or prosciutto or salami to add a different flavor.  If using small balls of mozzarella, you can alternate them on skewers with cherry tomatoes and basil using the same drizzle technique with the oil and vinegar. Don't be afraid to try simple versions of this recipe!

All Warmed Up!

All Warmed Up!

Every morning my son comes down from his room and says:  hot chocolate please!  This morning, school was called off due to icy road conditions.  Cocoa was on everyone's request list.  This time-honored beverage has many variations, and you can buy it in one-serve packets or by the canister.  It is available in large supermarkets or the latest corner gourmet shop touting unique varieties.     

What makes hot chocolate so special?  I doubt it is the basic ingredients that inspire us.  Cocoa is nostalgic and brings us back to a simpler time and place. Does it remind you of sledding on a snowy winter day?  How about Christmas morning opening up presents?  For me it represents the warmth of family and the joy of non-complication.  Make of cup of hot chocolate, or consider giving a jar of it as a gift.  Either way, it will thaw what the world so often chills.

"All you need is love. But a little chocolate now and then doesn't hurt." - Charles M. Schulz

Italian Hot Chocolate - (adapted from food.com)

5 tablespoons cocoa powder
2 tablespoons sugar
6 ounces dark chocolate, finely chopped (at least 70% cacao)
2 cups milk
*You can top with whipped cream, cinnamon, espresso powder or all three!

In a small saucepan over low heat, add the cocoa powder, sugar, and 2 tablespoons of the milk,
Heat until the sugar melts and no lumps remain, stirring well.  Bring to a low boil, stirring constantly; add the remaining milk.  Turn off the heat, add the chopped chocolate, stirring until smooth.  Top as desired and enjoy!

Comfort Food For Thought

Welcome to my blog!  It is not pretentious or complicated.  Rather, it is straight forward and a bit sassy.  The food recipes are simple and rustic with a bit of flair.  Enjoy!

Comfort Food for Thought

As wintery storms move across most the of United States, I find myself craving comfort food that warms the belly and feeds the soul.  Growing up in the Midwest, meat and potatoes were staples, but I also acquired a fondness for ethnic food.  My grandparents hailed from Germany, Italy and the Czech Republic.  I lived sixty miles west of Chicago, and had Greek babysitters when I was young.   Herbs, olive oil and cheeses were everywhere!

For this meal, I combined Midwestern heartiness with the flavors of Europe:  country ribs, baked sweet potatoes and brussels sprouts with pancetta. 

“On days when warmth is the most important need of the human heart, the kitchen is the place you can find it...”
E.B. White

Roasted Brussels Sprouts with Pancetta 

2 T olive oil
4 oz pancetta (or bacon), chopped
1 shallot, chopped (you can substitute 1 clove of minced garlic and 2 T onion)  
1 lb brussels sprouts, halved (if using frozen: thaw, drain and cut in half)
3/4 C chicken stock
Pepper to taste
Parmesan cheese to top

Heat oil in medium skillet over medium-high heat.  Add pancetta and cook until crispy.  Add shallot and saute for 1-2 minutes.  Add brussels sprouts and saute until slightly browned.  Add chicken stock and lower heat to medium-low.  Cook about 8 minutes until reduced.  Add pepper to taste and top with grated parmesan cheese.  

Serves 4