Oreo and White Chocolate Holiday Tartlets

 

It is that time of year again:  holiday goodies abound.  If you are like me, you might be searching for an alternative to traditional seasonal staples like Chex mix, fudge, and peanut butter kisses.  These little tartlets are always a big hit and require little preparation.  With four simple ingredients and a quick freeze, you have a new holiday favorite.  Piping the white chocolate mix gives these tartlets an elegant flair.  Dress them up with a festive mini-muffin wrapper, and you have an instant party classic!

 

 

 

Seize the moment....remember all those women who waved off the dessert cart on the Titanic. 

Erma Bombeck

 

 

Oreo and White Chocolate Holiday Tartlets

 

Crust: 

16 crushed Oreos

3 T Butter, melted

 

Filling:

1 8-oz package cream cheese, softened (Neufchatel and low-fat versions work too)

12 oz. white chocolate (chips or melting chocolate), melted and cooled a bit

 

Combine cookie crumbs and butter in a bowl.  Reserve 2 T of crumbs for the topping.  Divide crumb mixture evenly among 24 lined (both paper and foil liners work) mini muffin tin.  Press into the bottom of each cup. 

 

Beat Cream cheese and melted chocolate until mixed well.

 

Using a pastry bag with star tip (or a gallon Ziploc with the corner cut off), pipe evenly into each muffin cup.  Sprinkle remaining crumbs over the top.  Freeze until firm - about an hour.

 

Makes 24 tartlets



Gnocchi: What is it and what do I do with it?

Tired of the same old baked, fried, or mashed recipes for potatoes?  Let me introduce you to Gnocchi (pronounced in Italian - nyawk-kee).  Both versatile and delicious, gnocchi are small dumplings usually made from potato, semolina or flour.  They are typically served with a sauce of some sort, but it doesn't have to be a complicated process.

You can make your own gnocchi, but there are also many pre-made gnocchi options in the deli and/or Italian sections of your grocery....yes, even gluten-free, organic, non-GMO, and vegan choices. Pair gnocchi with savory fall menus, such as Chicken Marsala (pictured below) and acorn squash, or make it a complete meal by adding your favorite marinara topped with Parmesan cheese.  You will not be disappointed!

"If your mother cooks Italian food, why should you go to a restaurant?"

Martin Scorsese

Delallo's Potato Gnocchi with Sage Butter Sauce

• 1 (16-ounce) package DeLallo Gnocchi
• 8 tablespoons butter (1 stick)
• 1/3 cup fresh sage leaves, thinly sliced
• 1 1/2 teaspoons fresh lemon peel, finely grated
• Salt and pepper

Directions:

Cook gnocchi according to package directions and drain.

Meanwhile, cook butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper.

Toss gnocchi in skillet with butter sauce and cook together on medium-high heat for about 2 minutes to combine flavors.

Serves 4

http://www.delallo.com/recipes/potato-gnocchi-sage-butter-sauce

Simply Bruschetta

I love farmer's markets, but they are not always available year-round.  When I go to the grocery, most of my items come from the outside aisles of the store. What do I mean by that? Typically, fresh and frozen products are located in the aisles toward the outside edges of the store: vegetables, fruits, herbs, organics, meats/seafood, dairy and frozen vegetables. I do buy canned goods, paper/health products, spices, rice/beans, wine and condiments on the inner aisles, but I try to avoid the sugared drinks, chips/crackers, candy and layers of processed boxed foods. With the exception of the bakery and checkout lane temptations, the closer a product is to the outside of the store, the healthier choice it is for my family.  

Bruschetta is a family-favorite evening snack or party appetizer. It is a quick dish that uses simple ingredients found on the outside aisles of your market or local farmer's market!

"If we're not willing to settle for junk living, we certainly shouldn't settle for junk food."  

Sally Edwards

Simply Bruschetta

1/2 French or Italian Baguette (other heartier breads work too) - cut into 1/2 inch slices 

Broil slices on each side until nicely browned (watch carefully)

Rub each side of toasted pieces with the cut side 1/2 of a  peeled garlic clove

Mix in a small bowl:

3 Roma tomatoes, seeded and diced

2T olive oil

1T balsamic vinegar

Freshly ground black pepper

Top each slice of toasted bread with a spoonful of tomato mixture.

Top with fresh basil (cut in strips) and grated Parmesan or Romano cheese.

Savory Fall Harvest Pork Tenderloin

I am what you would call a fall enthusiast.  Autumn, especially in the Midwest, is my favorite time of year. The evenings are a bit cooler; leaves are starting to show their brilliance; children return to school; football is back on television; and fall harvest fruits and vegetables are in abundance.  What is not to love?

With a plethora of apples in season, it seems only fitting to stuff some inside a pork tenderloin and wrap it up with bacon.  Did I get your attention with "bacon?"  This delicious fall-inspired dish marries the tartness of Granny Smith apples and cider vinegar with the sweetness of dried cranberries, spices and brown sugar.  The tenderloin and bacon provide a complimentary home for the chutney to moisten from within, while adding the right amount of salt and crispiness.

Pairs well with squash, wild rice and a rich Chardonnay or nice Pinot Noir.  Salut!

"Thy bounty shines in autumn unconfined

And spreads a common feast for all that live."

-   James Thomson

Savory Fall Harvest Pork Tenderloin

For Apple Chutney (can be prepared ahead and stored for up to a week)

1 T olive oil

1 small onion

1/2 C dried cranberries

1 t fresh ginger (peeled and grated or chopped)

1/2 t ground cumin (for savory) or nutmeg (for sweeter)

1 t ground mustard 

2 Granny Smith apples (peeled and diced - small)

2 T brown sugar

1/2 C water

2 T apple cider vinegar

For Pork

1 pork tenderloin - 2 lbs (butterflied); can also use a larger center cut pork loin as I used above

6 oz. sliced bacon (can used pancetta)

salt/pepper

Prepare apple chutney:  Heat a large saute pan to medium heat and add 1 T of olive oil.  Add onions and saute until soft (about 3-5 minutes).  Add cranberries, ginger, cumin (or nutmeg), mustard and apples.  Cook two additional minutes.  Add brown sugar, water and vinegar.  Reduce heat to medium-low and cook for 15 minutes until apples are soft and liquid is reduce.  Remove from heat and cool.  

Prepare pork:   On parchment paper, line up bacon slices the length of the tenderloin.  Lay the butterflied loin flat on a cutting board and season with salt and pepper.  Spoon 1 C of chutney into cut side of loin.  Roll up tightly.  Place seam down on bacon and roll up tightly, tucking ends in.  Wrap tenderloin in plastic wrap sealing tightly.  Refrigerate for 1 hour.

Cook pork:  Preheat oven to 450.  Unwrap pork and place on foil-lined sheet tray.  Bake for 10 minutes (for smaller loin); 15 minutes for larger loin.  Turn over gently and bake another 10-15 minutes (for smaller loin); 15-20 minutes for larger loin until pork is cooked through (160-170 degrees) and bacon is crisped.  Move to cutting board to rest for 5 minutes.

Plate:  Slice the tenderloin and transfer to platter.  Garnish with additional warmed chutney.

Hummus 101

Hummus 101

While growing up in northern Illinois, my family had Greek friends who lived near Chicago and would often babysit me.   Staying in their home was literally like a scene out of My Big Fat Greek Wedding.  To this day, food plays a very important cultural role among Greek families, and is therefore constantly in the forefront.  I vividly remember a pitcher of olive oil that sat on the kitchen table for everyone to drizzle the contents onto whatever was served that day.  They even used it for suntan oil, which I would not really recommend for cost and "aroma" reasons.  

Among the many skills I learned from our Mediterranean friends, was how to use olive oil to fashion a simple, quick and healthy hummus.  I've always had a fondness for various forms of the dip, and my husband couldn't get enough of the stuff when deployed to the Middle East.  Serve it with some pita bread, pita chip or veggies, and your family will love it as well.  While the store-bought brands are ok, there is nothing cheaper and better for you than making it yourself!  

1 16 oz. can garbanzo beans (chick peas) - partially drained

1/4 C tahini  (seasame paste found in international aisle) 

1 clove garlic, crushed

Juice from 1/2 a lemon

1 T olive oil

Chopped parsley

Blend first five ingredients in a food processor until smooth.  Top with chopped parsley.  

**You can make other varieties of hummus by adding items such as roasted red peppers or more garlic.  Play around with this one, and come up with your favorite combination!

"Like, you never just have a minute alone, just to think, 'Cause we're always together, just eating, eating, eating! The only other people we know are Greeks, 'cause Greeks marry Greeks to breed more Greeks, to be loud breeding Greek eaters."  

Toula - My Big Fat Greek Wedding

All In the Pot Shrimp Pasta

All In the Pot Shrimp Pasta

Are you super busy like me?   I do not currently work "outside the home", and often get asked:  What do you do all day?  Let's see, in between juggling my three children's school and sports schedules, laundry, grocery shopping, taking care of the dog, cleaning, cooking, running errands, managing household finances/investments, volunteering and moving every couple years, I do find a bit of time to work out, eat, sleep and write this blog!  

If you are overloaded and overcommitted like me, then this simple one pot pasta dish is a life saver!  Feel free to try new ingredients or substitute them to your taste, because like most moms....it is flexible!  

12 oz. of your favorite pasta shape - I used Penne
1 28 oz. canned diced tomatoes
2 C chicken broth
1/2 medium yellow onion, diced
4 cloves garlic, chopped
1 T oregano
1/3 C basil leaves, cut or torn into strips
1/3 C white wine
2 t kosher salt
1 T olive oil
1 6 oz. package baby spinach
1 lb. raw shrimp (you could also use cooked smoked sausage or turkey sausage cut into 1 inch slices)
Parmesan cheese


Place first 10 ingredients in order into a Dutch oven or large stock pot.  Cover and bring to a boil over medium-high heat.  Reduce to medium-low, and cook covered for 10-12 minutes or until pasta is al dente, stirring every 5 minutes.  

Remove from the heat and stir in spinach and shrimp.  Cover and let stand for 10 minutes.  Stir and top with grated Parmesan.  

"We used to want it all, now we just want to go to the bathroom ALONE!"  

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!