Antepasto and Pesto

Nothing says entertaining like this dish to me. It really is the best appetizer that I can come up with, even better when you are sharing it with great company and when the Pesto is nice and fresh! My Nonni (Italian for grandma)  would always have a tray like this one set out during family gatherings. It has become one of my families favorite light fare lunches! I will actually give you two recipies today, the tray is simple but the pesto takes some finesse. Try it and enjoy!

Antepasto Tray - 

1 lb.      - fresh Mozzarella - I use pearls but you could also slice a ball or loaf
1 large  - bell pepper, seeded and julienned
1 large  - tomato thinly sliced
1/2 lb.   - Olives (I used Olives from HyVee Olive bar - mixture of Katamala, Green, and feta stuffed)
1/2 lb.   - Italian deli meat - Prosciutto, Capicola, and Salami - sliced extremely thin, rolled, cut into bite size pieces.  
3 leaves - Fresh Basil for garnish

Cut all ingredients and arrange on a tray sprinkle with salt and pepper.

Pesto 

1/4 C.     -   pine nuts - toasted and chopped 

2 cloves  - Garlic - pressed through garlic press 

1 T.         - capers - pressed through garlic press 

1 T.         - white onion finely chopped 

3-4          - Katamala Olives - finely chopped 

1/4 t.       - crushed red pepper flakes 

1/4 t.       - dried sweet basil 

1/4 t.       - dried oregano

1/4 t.       - black pepper 

1/2 t.       - salt 

1/2 T.      - balsamic vinegar

about 1 C. - EVOO 

1. Toast pine nuts in a small skillet with 1 T. of butter and a dash of salt, stirring constantly over medium high heat, when they get a nice golden brown and let off a wonderful aroma they are done! Put on a plate with a paper towel, pat off excess oil/ butter and let cool. 

2. When nuts have cooled place in a small plastic zip lock bag. Seal it, making sure to remove excess air from bag.  Then place it on your cutting board. Smash the nuts with a meat tenderizer, (you can use and kitchen until that will bust them up) but be careful; do not rip the bag! 

3. Place nuts in a small mixing bowl (or a large soup bowl). then start adding all other ingredients. Mix it up after you add each new one. You should get a nice paste like substance forming as you go down the list. After you add the vinegar stop! DO not add oil until you are ready to serve. 

4. Add EVOO slowly while stirring until you get the desired consistency, paste should mix in and be chunky but the bread or other items on the tray should have no problem picking up a nice coating of oil. 

Serving 

Cut up some Italian Ciabatta bread into small slices and tray them,  serve with Antepasto tray and Pesto! You can make bite size sandwiches, dip you favorite items into the pesto, or whatever you like...so good! And like I said a it is a great appetizer for up 15 people or a whole lunch for our family of 6! 

Seafood Mac-N-Cheese

Seafood Mac-N Cheese

I wanted to do Lobster and Crab, but the local grocery store was out of lobster meat so I went with a bit different mix of seafood; shrimp, crab, and bay (small) scallops; if you want to use lobster substitute in place of shrimp. This is a fairly simple recipe that had a ton of great flavors. Give it a try!

1 lb.       elbow macaroni
1/4 C.     salt
1 T.        olive oil

1            medium shallot -finely diced
1/2 T.     honey
1/2 lb.    baby portobello mushrooms (6-8 caps) diced
1 T.        olive oil
1/2 C.    butter
1/2 C.    flour
6 C.       whole milk
3 C.       sharp cheddar cheese -shredded
1 1/2 C. Parmesan cheese - shredded
2 oz.      Swiss cheese - shredded
1/2 lb.    shrimp (smaller the better, I used 51-70)
1/4 lb.    bay scallops
1/2 lb.    crab meat
salt and pepper

1/4 C.     panko breadcrumbs


1. Use large stock pot and about 1/4 cup salt to cook noodles. Follow directions on the package. Drain and toss with a drizzle of olive oil and set aside.

2. In a large sauce pan, saute shallots and oil together until translucent over medium heat. Add honey and continue to cook over medium heat until shallots start to caramelize. Add mushrooms and cook until tender.

3. In the same pan, turn heat to low-medium low. Add butter to pan and melt. We are going to make a roux, when the butter if fully melted start to add flour to pan slowly. When it is all incorporated continue to heat stirring constantly until mixture get golden brown and steamy. Add milk SLOWLY and continue stirring. Let it heat slowly, so you do not curdle the milk, but do not boil, just want it hot and steaming.

4. Add cheeses to mixture until all are melted. Taste and add salt and pepper as needed. Stir for another minute or two then slowly start adding seafood. When all is in stir for a minute longer and until heat is back up.

5. Combine noodles and cheese sauce in large greased baking dish.  Top off with a layer of breadcrumbs and bake at 350 for 25-30 min. Until breadcrumbs get nice and crispy!

Serve hot and enjoy!

Pasta Carbonara

One of my families' favorite types of pasta, so very easy to make and full of flavor. Pasta Carbonana is made with Bacon, Egg, and Cheese. Mine is a bit different than other recipes, but this is the way I was taught to make it....still simple and easy.


1 lb. of your favorite type of pasta noodles, traditionally it is made with spaghetti, but I like Farfalle
1 package of bacon (you can use pancetta if you like) - chopped into 1/4 inch pieces.
1 small onion -chopped
2 eggs
1/2 cup of Parmesan cheese (grated or shredded)
2-3 leaves of fresh Sweet Basil (chopped) (1/2 teaspoon of dried)
pinch of sugar
dash of balsamic vinegar
2 T. of butter
2 T. of flour
About 1 1/2 cups Milk - I use whole Milk (you could use 2% or half and half, but I would't use anything less)
salt and pepper to taste
optional - 3/4 cup of fresh peas or 1 can

Boil water for pasta in your stock pot, remember to salt water, it boils hotter and cooks the noodles better. You should be able to complete all other steps in time it take for water to boil and cook pasta if you have 10 min. noodles, use cold tap water, and have pre-choped other ingredients.

In an medium mixing bowl combine 1 cup of milk, eggs, cheese, basil, beat until mixed and set off to the side.

In a skillet, fry bacon after chopping into small pieces. Get it nice and crispy, you will want that texture. Drain mostly but keep just a touch of the fat (about 1 T.) in the pan. Return skillet with a bit of fat back to burner and place onions in to saute and caramelize once they start to cook down add the pinch of sugar.  Onions and fat will deglaze the pan, if not fully add just a dash of balsamic vinegar and allow to cook down. Add back in bacon (peas too) and turn down to a low simmer.

In a medium sauce pan start a roux by melting butter over low heat. Add flour and stir constantly until combined, add egg mixture and let cook for about 30 seconds. Pour into skillet with bacon continue to let cook down, it will thicken as it simmers, add more milk if sauce becomes too thick. Add a little bit of salt and pepper to taste.

Drain pasta, combine sauce and pasta in your pasta serving dish and enjoy!

Bruchetta, because you asked!

Renee posted a picture of my Bruchetta on her blog, and a few have asked me how I make it! Well, because you all asked!

Topping mixture-

3 - Roma Tomatoes
1 - Medium White Onion
1/2 teaspoon of Salt
1/2 teaspoon of crushed red pepper
3-4 fresh basil leaves finely chopped (or 1 teaspoon of dried)
1 teaspoon of dried oregano
black pepper and garlic powder to taste
1/2 tablespoon of red balsamic vinegar

Dice tomatoes and put into a colander let it sit for 15 to 20 minutes to drain off excess juice. Chop onion and place in a medium mixing bowl. Add spices and toss lightly. Add drained tomatoes and toss again. Add vinegar and mix.


Composing the bruchetta

1 loaf of dense, crusty bread - I usually get an Country Italian Style bread from the bakery. Sliced and toasted or broiled
1 - 5.3 oz. package of Chavrie Goat Cheese
1 package of crumbled Feta cheese.  
Extra Virgin Olive Oil

Take a slice of bread. Spread a little olive oil on it. Spread a bit of the Chavrie to make a thin layer. Add the tomato/onion mixture. Top with a dusting of the feta. ENJOY!

Mango Salsa

This past weekend we celebrated all of the wonderful people on the Ministry Team for ILA. We spent a fantastic night with some wonderful food in a beautiful home of a City Impact co-worker. I love to cook so anytime I can show off my talents in the kitchen I try to meet the challenge. The hit of the night was was Fresh Mango Salsa.... here is how! (Another veggie lovers dream)

3 - Ripe Mangoes
1 - Small-Medium  white onion
2 - limes
1 - Tablespoon Cider vinegar
3 - Tablespoons fresh chopped cilantro
2 - teaspoons sugar
salt, pepper

(Cooking is an art...I did not use a recipe and these are approximations...be sure to taste and season accordingly)

Cut limes in half and juice into medium size bowl. Add vinegar and sugar whisk together. Peel and chop mango into ship size chunks then add to bowl. Finley chop onion and cilantro, add to bowl and mix. Chop tomatoes to about the same size as the mango, lightly salt and pepper, then add to the bowl. Mix and chill before serving with your favorite tortilla chips (I especially like yellow corn tortilla chip with this salsa)