Ariosto Seasongs with Pork, Potatoes and Vegetables

It was a thrill to be contacted by Saverio with Ariosto to try out and blog about their seasonings.  I received these seasonings directly from Italy. 

I'm not too sure about all of the ingredients or methods since all of the writing was in Italian.  The pictures gave me ideas and below are the the dishes I created with the seasonings.

I had a pork roast in the freezer and thought this would be perfect.

This packet had a prominent rosemary smell and I knew it would pair up nicely with pork.

I stuffed the roast with garlic cloves, rubbed the seasoning blend into the pork and baked it at 425 degrees until it reached an internal temperature of 170 degrees.  I basted the roast every 20 minutes with a combination of white wine (Pinot Grigio and Chicken broth).  The roast was wonderfully moist and full of flavor.

The roast was accompanied by roasted russet potatoes using Ariosto's Potato Seasoning Blend.  Thyme was the dominant aroma from this blend.

I used about 2 lbs of russet potatoes, peels and cubed.  The potatoes were boiled in salted water for about 10 minutes and then drained.  they were then tossed with one packet of the Ariosto potato seasoning blend and a drizzle of olive oil.  We i tell you these potatoes rocked, they REALLY rocked!  Nothing understated about these.

Next up was Ariosto's seasoning blend for vegetables.  This had a more understated aroma and I really couldn't tell what was in the blend but I couldn't wait to try it!

I used about 1/2 cup of sliced mushrooms, one peeled and cubed zucchini, one peeled and cubed yellow summer squash and half of a medium red onion, diced.  The veggies were combined in a bowl, drizzled with some olive oil and one packet of the Ariosto vegetable season.  They were then grilled over medium-high heat until they began to turn golden brown.  I could have easily polished off all of these veggies!

Hopefully Ariosto will offer there seasonings in the States very soon.  So if you're contacted by Saverio or if you see Ariosto in your local market, try them out, they are very good seasoning blends.

Have a wonderful weekend!

Peppery Chicken Farfalle

Did you know that farfalle is my favorite pasta?  I don't know why, I mean all the shapes taste the same, but it's my favorite.  The homegirlz of course think there is a difference and they prefer penne.  sometimes a mom has got to do what a mom's got to do and for me it means cooking farfalle every now and then.

This meal just kind of came together, and came together very quickly.  Don't let the word "peppery" square you off.  This dish is not spicy, just infused with very deep flavor.  So if you're ever rummaging through your fridge and your pantry, give this a try!

Bring a large pot of water to a boil, stir in some salt and cook 1 pound of your favorite pasta. Reserve one cup of your pasta water!  Drain the pasta.

Cut up one package (about 1 lb.) of chicken tenders and one package of boneless, skinnless chicken thighs into bite size chunks.  You can also use one pound of boneless, skinless chicken breasts.  Season the chicken with salt and pepper.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat.

Toss the the chicken into the skillet in batches and brown up.  Remove to a platter and reserve.  Add another tablespoon of olive oil to the skillet and add in one onion chopped, 2 roasted red peppers, 4 peppercino peppers de-seeded and 2  cubenelle peppers de-seeded and chopped.  (Since it's summer just add in whatever mild peppers you may have on hand except more bell pepper.).  Add 2 tablespoons minced garlic, saute 1 minute then add in one 28-ounce can of crushed tomatoes.

Bring the sauce to a light bubble then add in  the starchy pasta water 1/2 cup at time time.  You may only need 1/2 cup, check the thickness of the sauce and add more starchy water if needed.  Lower the heat to simmer and add in 1/2 cup of heavy cream...just enough to "blush up" the sauce.  Let it simmer for about 10 minutes.  Add the drained pasta back to the pot is was cook in and pour the sauce over the pasta and toss to combine.

Top with freshly chopped basil and pass the cheese!

Chili Boccoli

Almost two years ago, I posted a recipe for Roasted Broccoli that was a huge hit with my family and my readers.  A.J. and I tried a variation just to change it up a bit.

I'm a bit apprehensive about using a lot o chili powder in a dish, but the combination of spice blends turned out really good, and I recommend giving this a try.

Wash and cut one head of broccoli into florets.  You want short stems for this.

Chop up 6 cloves of garlic.

In a bowl big enough to hold your broccoli, plus a little tossing room, add 1 tablespoon of McCormick's Montreal Grill Seasoning.

Then add 1 tablespoon of chili powder and the chopped garlic.  Combine the seasonings and garlic, 

Add in the washed broccoli and drizzle with about 1/4 to 1/3 cup of olive oil.  Toss with your hands to evenly coat the florets with the olive oil and the seasonings.  Evenly place on a prepared foil lined baking sheet.  Bake at 425 degrees for 20 minutes.

Roasting the broccoli gave it a nutty flavor and combined with the grill seasoning and chili powder; it really rocked!  Even the broccoli nay-sayers will devour these!

Spaghetti & Meatballs

When I was in high school, during the summer between my junior and senior year, I had a part time job at a pizza joint near our home.  The owner's wife worked with us and told us her father was the retired Maitre D at Moran's Restaurant in the French Quarter.  Moran's, in it's day had been one of New Orleans premier upscale Italian Restaurants. 

He had taught her their recipe for spaghetti and meatballs and we used that recipe for our "Wednesday Special", you guessed it spaghetti and meatballs.  We used to sell out every Wednesday.

Truth be told, I made this for A.J. when we had been dating for a while and the rest is history.  It is just that powerful.  I think this was the first time I've made spaghetti and meatballs from scratch since we moved to Tennessee. 

So I'm going to share with you!

These meatballs are a combination of 1lb. lean ground beef and 1lb. of Italian sausage, eight slices if bread cubed and soaked in milk, 1 egg, 1/2 cup minced onion, 2 tablespoons minced garlic, 1/4 teaspoon dried basil, salt and black pepper to taste.  Loosely roll into meatballs and bake at 400 degrees for 30 minutes.  Drain on a paper towel lined platter.  This way all that grease goes in the garbage instead of your sauce.

Over medium high heat, saute 1 onion chopped and 1/2 chopped green bell pepper in 1/4 cup extra virgin olive oil.  You want a 2 to 1 ratio of onion to bell pepper.

Once the onion begins to soften, add in 2 tablespoons minced garlic and two tablespoons sliced basil.

Saute the veggies for about 2 minutes.

Add in two 5 ounce cans of tomato paste and hang on to the cans for a few minutes.    Stir and cook down for about 30 minutes.  Depending on the type of pot you're using, you want to make sure the tomato paste doesn't stick and burn.

 

Once the tomato paste has cooked down, add fill each can twice with water and slowly stir the water into the sauce and thoroughly combine.

Add two bay leafs and 2 teaspoons of oregano.

Sink the meat balls into the the sauce.

 

Add in 1 teaspoon of sugar and salt and pepper to taste.  Cover and simmer for 2 hours.  Stir occasionally.

Serve over cooked spaghetti topped with freshly grated Parmesan cheese.  Add in some garlic bread and a nice green salad and you will be amazed at the results.

My Favorite Biscuits

I'm not known for making pretty biscuits, but that has changed since I stumbled on to this recipe that I had written down on a piece of paper some time back.  I'm pretty sure it's from "Down Home with the Neely's".  I have now sworn off those canned biscuits!

Many of you don't like to bake with yeast, this biscuit recipe has you covered, no yeast.  Just three simple ingredients and you have some luscious biscuits for breakfast or as a side to soup for a light lunch or a hearty accompaniment to your fried chicken and mashed potatoes.

My Favorite Biscuits -

2 cups self rising flour
1 tablespoon sugar
1½ cups heavy whipping cream


Mix all 3 ingredients together until dough forms a ball. Using your stand mixer with the dough hook, makes this a snap.  Turn out onto floured surface and knead for about 1 minute. Roll dough out to ½ inch thickness and cut biscuits with a biscuit cutter. Place biscuits on a Siplat or greased baking sheet and bake at 450F for 8 to 10 minutes, until golden brown.

Hint:  I don't buy self-rising flour but found this handy substitution!  For each cup of self-rising flour, use one cup of all-purpose flour and add 1-1/4 teaspoon of baking powder and 1/8 teaspoon of salt.

They actually look like real biscuits and not blobs of dough.

 

They are just crying for butter!

 

This one was calling out to me.

How can you say no?

And the Winner Is...

Congratulations to Susan D from This Day!  Susan won the Girard's Salad Dressing Giveaway!

Please send me your mailing address so we can get your prize to you right away!

Have a great weekend!

Orange Fired Trout Almondine

This sounds like some fancy-smanchy dish and a taskmaster of a recipe, but actually it is very simple.  It's more of a method than a recipe.  Here, I'll show you what I'm talking about.

Lay a piece of aluminum foil approximately 12 to 15 inches long on your counter top.  Spray one side with a non-stick cooking spray...I don't take any chances when it comes to the possibility of food sticking.  Place 3 thin orange slices in the middle of the foil.

Generously coat your fish fillet (rainbow trout shown here) with extra virgin olive oil.  Season to taste with Kosher salt and freshly cracked black pepper.  Place your fish on top of the orange slices.

Sprinkle sliced almonds on top of the trout.

Seal up your fish in the foil.

Place your foil packets on a pre-heated grill on high heat.  Grill about five minutes per side.

This was a real winner.  The delicate flavors, the moistness of the fish.  Give this a try with your favorite fish!

Girard Salad Dressing Giveaway!!!!

Do you know what I like better the getting to tryout new foodie products?  Sharing them with you!!!!

The kind people at Girard's are not stopping at sharing coupons, they are sponsoring a giveaway that one of you lucky readers will win!   One lucky winner will win a beautifully boxed package of four of Girard's gourmet salad dressings.

Just think how much fun you will have experimenting and creating your own signature dishes.

Leave a comment on this post by midnight EST Thursday night.  The winner will be announced Friday morning.  If you do not have a google ID, please be sure to give me your email address so you can be contacted if you win.

Good luck!

Cajun Potato Frenzy!

Ever have one of those evenings when you get home from work and no one tells you hello or asks how your day was?  You're greeted with, "Mom, I'm starvin', there's nothin' to eat 'round here.  When's dinnah gonna be ready?"  This is my house almost every evening the last few weeks.  Since soccer practice is in full swing and the first scrimmages only weeks away, my girls are craving lots of carbs.

 I make a mad dash into the kitchen and panic about what sides to serve that they will eat.  They are both real picky; my my oldest as you know, is a real piece of work as far as sixteen year olds go.

In  a frenzy I came up with these potatoes.  Oh, I'm sure there are many versions of these around, they are smiliar to a loaded baked potato, only Cajun style.

Make these and your family or friends are sure to throw a parade in your honor.

Fill a stockpot a little more than halfway with water and add in three healthy tablespoons of powdered crab boil. Peel about 2 to 3 lbs. of  potatoes and cut in half lengthwise, then cut the halves into thirds, lengthwise and then cut into large cubes, (about 3 to 4 cuts across, depending on the size of your potato).  Add the potatoes to the pot.

Bring water to a boil and cook the potatoes until fork-tender, about 15 minutes.

While the potatoes are boiling: in a medium sauce pan on medium heat, 5 slices of bacon until crispy; remove and drain on a paper towel. When cooled, crumble and reserve. 

Reserve about 2 tablespoons of the bacon fat and add 1 cup of chopped red onion to the fat; cook until caramelized.

Just as the onions are done, add in 1 heaping tablespoon of minced garlic  and 1 tablespoon of chopped chives and cook one more minute.

In a bowl, place 1/2 cup room temperature butter, 1 cup of sharp cheddar cheese, half of the crumbled bacon and 1 scallion thinly sliced (chives will work great too) and the carmleized onins and garlic.  Stir to combine and melt the cheese and butter.  Season to taste with cayenne, salt, pepper.  Add in 1 cup of sour cream and mix together thoroughly.

Add in cooked and drained potatoes and let it set for about 2 minutes, then gently toss to combine, you don't want to mash the potatoes, you want them kind of chunky.  Top with remaining bacon and some chopped scallions.

I love a prade!