Red Citrus Fruit Salad with Fresh Sweet Clementines

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With the warmer weather that has arrived here in a most unseasonal way, I have lighter foods on my mind.  I always eat less when it gets warm, and the last two days of 77 degrees has motivated me to eat lighter and lighter.  Yet, it is still winter!  And as we know, winter is citrus season.  Besides my love of blood oranges, I can't get enough of those tiny, oh-so-super-sweet Clementines.  These little darlings are best if you can find Spanish Clementines.  They are so much sweeter than those produced in California . . . absolutely no comparison!  NOTE:  I bought them from Whole Foods and they were in a little distinctive wooden crate.  My mother bought a little bag of them from Wal-Mart and they were completely tasteless!  So BUYER BEWARE!  But they are here in the States for only about another month at the very most, so grab them in the market if you can find them.

Clementine's are the tiniest of oranges, a cross between an orange and a mandarin, and they are usually seedless. They are not mandarins, nor are they tangerines . . . yet they have a most notable sweet taste, lending them to be extraordinary to eat straight out of your hand!  In fact, it's difficult to just eat one, even two or three without stopping!  Clementines arrived in the U.S. only recently in the 1980's, but as demand and popularity has increased, they have become more expensive as well.  Don't let them get old or you'll throw some good money down the drain!  Look for shiny, firm skins with no feeling of airiness between the skin and flesh.  The size of a small Spanish Clementine should fit inside the palm of your hand, unlike a regular orange which fits inside your whole palm and fingers.

With more fresh and light food in mind and with sweet Clementines now briefly available, I put this fruit salad together with bright red and orange citrus as the highlights.  I also added bananas and apples for balance, and finally, blueberries for color (all those healthy antioxidants you know, really enhance all of the Vitamin C).

This is such a simple fruit salad to put together.  At the last minute for Christmas Eve, I whipped this salad together (without Clementines because I couldn't find them at the time) for something lighter than the heavier holiday dishes that we always enjoy . . . and often have regrets later for overeating!  Everyone, seriously, everyone in the family was surprised, thrilled, and grateful to see something healthier, fresh, and non-cooked/baked on the table.  The fruit salad was devoured instantly.  My daughter even commented, "Let's make a fruit salad every year from now on."  Now that's a great endorsement for this salad's repeat performance!

Red Citrus Fruit Salad with Fresh Sweet Clementines

4 clementines (from Spain if possible), peeled, with pith and membranes removed
1 blood orange, peeled, with pith and membranes removed
1 ruby red grapefruit, peeled, with pith and membranes removed
1/4' fresh pineapple, peeled, cored, cut into chunks
1 red apple (I used Braeburn), peel left on, sliced and cut into chunks
8 fresh strawberries, stems removed, cut into halves
1 banana, sliced
1 cup fresh blueberries

Add all of the fruits together and toss with 1/2 cup sugar or 1/4 cup brown sugar and 1/4 cup of white sugar.
This will form a light coating of sweetness.
Adjust sugar level to your desired level of sweetness.
(I do use sugar replacement (Splenda) instead of sugar, so you might want to make two separate bowls of fruit for those guests/family who want the real sugar deal and one for those who are counting calories and carbs!)
If you are preparing this salad ahead of time, do not cut up the bananas and/or apples until just before serving to prevent them from discoloring.
Add bananas and apples at the very last minute.

One last note:  Adjust all of the fruit to your preference levels.  If you like more bananas, add them.  If you like more Clementines, than add those, etc.  Make it YOUR salad to enjoy!
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Pizza Margherita: A Neopolitan Classic

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First made in 1899, Pizza Margherita is a pizza recipe from Raffaelle Esposito, an Italian chef.  Originating in Naples, this thin-crusted pizza was prepared for Queen Margherita when she was visiting in order to escape a cholera epidemic that was taking place in Northern Italy. The chef named the pizza after the queen upon receiving a letter from her indicating how much she enjoyed the pizza. The ingredients that distinguish this unique pizza include tomatoes, fresh mozzarella cheese and fresh basil leaves, which represent the red, white, and green colors of the Italian flag.
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This traditional Neopolitan pizza has not been widely offered in the States until recently.  But for years one has been able to find this hallmark thin crust pizza in larger U.S. cities such as NYC, where it is very well-known and where my husband and I always have a slice (or two or three) whenever we get a chance to visit.  If made correctly, it is a very delicious pizza!

If you have a pizza stone, that's great!  But if not, use a perforated pizza pan to allow the oven's heat to come through and cook the bottom of the pizza dough better.   Several keys to success for a Margherita Pizza is a super thin crust with minimal toppings . . . actually less is more, so remember not to overload toppings on this pizza.  Using the highest quality ingredients, especially the mozzarella, tomatoes and basil is so important to attain the level of taste and quality that this pizza is known for.

This pizza truly rivals any of those offered in New York City!

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Pizza Margherita

1 batch of homemade pizza dough (recipe below) or purchased from grocery store (Whole Foods or Publix)
3 large cloves of garlic, peeled and smashed
2 Tbsp. olive oil
15 basil leaves, torn into small pieces
1/8 tsp. sea salt
15 oz. of favorite pizza sauce or one large can whole or crushed San Marzano tomatoes, drained and crushed
2 balls of fresh buffalo mozzarella cheese, sliced into 1/4" slices
2 medium, super-fresh plum tomatoes, sliced very thin, dried out on a paper towel
Freshly grated Parmigiano Reggiano cheese
1/2 tsp. oregano, crushed
freshly ground salt and black pepper to taste

Heat oven to 500 degrees.
Insert a pizza stone (if you have one) on the LOWEST rack level in the oven for 1 hour to heat up prior to using.
In a small pan over medium heat, cook the smashed garlic cloves in the olive oil until golden . . . do not burn.
Add about 5 basil leaves, torn into small pieces.
Add the salt.
Add favorite pizza sauce and cook until hot and flavors have blended well (5 minutes or so) OR
If using canned San Mareno tomatoes, cook for 20 minutes with the olive oil/garlic/ basil mixture in order to reduce and thicken the tomatoes into a sauce.

Do not punch down the risen pizza dough.
Lightly dust the dough with flour, dust your hands, and dust the surface that you will use to roll out the dough.
If you have a wooden pizza board/paddle, use that as your surface, you can also use a large piece of parchment paper.
Gently pat down the dough and then push it out to form a large circular shape (about 16" in diameter).
Using a wooden rolling pin (dusted with flour), roll out a very thin crust about 1/8" thick.
Dust the pizza stone with flour or a little bit of finely ground cornmeal.

If you rolled out the dough on your counter or cutting board, then slide the pizza dough onto a wooden pizza board (if you have one) or parchment paper at this time.
Spread the tomato/garlic/basil sauce all the way around the pizza dough except for about 1" from the edges.
Layer the mozzarella slices all over the sauce.
Layer the dried, sliced tomatoes over the cheese.
Layer a little more shredded mozzarella cheese.
Sprinkle freshly grated Parmigiano Reggiano cheese on top.
Sprinkle with the remaining whole basil leaves and crushed oregano.
Season lightly with freshly ground sea salt and black pepper.

click on 'read more' beneath my signature for more on this delicious pizza.


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Seasonal Saturday and Fresh, Clean & Pure Friday

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February is coming to a close and spring is just around the corner, if not already present in many parts of the world.  The daffodils in my yard are budding, but those who planted bulbs more shallow than I did already have full grown, open-blossomed daffodils in their yards.  There are cherry trees and redbuds opening up here as well.  Time to get excited, that's what I say!
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So that means it's time for you to drop in and share a post on any way that you've been freshening and cleaning up your lifestyles!  Photos of your gardens or seeds that you're ready to plant?  How about a clean new decor?  I'm still cleaning out clutter and enjoying it SO MUCH!  What recipes are you preparing that are fresh and good for us?  How's that healthier nutrition working for you?  What are you doing that is seasonal?  Whatever it is, feel free to post . . . just remember that I do delete any posts trying to sell stuff, any posts on giveaways/coupons/sales and any unrelated posts to the theme and/or the season. 



Please be kind and either have a link on your post back to me or copy and paste (with a link) the button above.  That's it!.
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La Grande Lasagna di Carnevale!

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Today marks the first day of Carnevale in Italy, the two week famous celebration before Ash Wednesday (March 9th) and the season of Lent.  For this occasion I am re-posting the classic lasagna recipe for this event:  La Grande Lasagna di Carnevale.  I am re-posting it from it's original post date of:  January 30, 2010.  Rather than re-post all of the numerous steps (yes, this lasagna takes all afternoon to prepare), I'm going to simply give you the link (click here for Lasagna di Carnavale) to go to for the full recipe, procedure, and photos.

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This is one of the most traditional recipes prepared for the Italian Carnevale celebration. Now, I do have my own lasagna recipe that my family cherishes . . . and there are numerous types of lasagna recipes in cookbooks and online.  Yet after reading several recipes that I found in my cookbooks for this Lasagna di Carnavale, I still made several of my own personal adjustments to the recipe.

Yes, it may take almost an entire afternoon to make this lasagna recipe, but it is totally worth the time and effort. The recipe is quite extra-ordinary from my own lasagna recipe with Bolognese sauce because it has the following extras in the recipe that take this lasagna over the top:

• meatballs with prosciutto are added
• each layer has chopped prosciutto and Genoa salami included
• the Bolognese sauce has red wine included

Each of these additions contributes to a very intense marriage of flavors. The added strong flavors really take it to the WOW factor level. I just cannot describe how delicious this lasagna is!

So if you've got the time, go for it! This lasagna certainly lives up to its name of "La Grande"!

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The bubbling cheese on top that invites everyone to dig in!
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This recipe's uniqueness comes from the inclusion of meatballs and chopped prosciutto and salami into the layering of the lasagna dish.  Quite decadent!

Layering the meatballs on top of the noodles, sauce, and cheeses.

Layering the chopped prosciutto and salami on top of the first layer of noodles, sauce, cheeses and meatballs.
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Once again, the complete recipe, procedure, and more photos are from my post on January 30, 2010.

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Also from my original post ~ ~ an explanation of Carnevale:

"Carnevale, which is Italy's version of Mardi Gras, is a two-week period of festivities before Ash Wednesday and the beginning of the spiritual renewal period of Lent, the 40 days before the Holy Day of Easter. The name Carnevale means to 'remove meat' -- carne levare, which is the Lenten tradition. This is because Carnevale used to take place only on the night before Ash Wednesday, but it slowly extended to two weeks in duration.

In Venice, Italy, a very old, historical and traditional festival begins that dates back to 1296, that is also a celebration of winter transitioning into springtime.

In Northern Italy where my relatives still live, it is quite cold, especially up in the mountains where the cold winds blow down from the Alps and Appenine mountains. Similar to our northern American winters, there is very little sunshine during the often frozen temperatures. Brrrr, it just sounds way too cold for me.  So in combination with celebrating prior to the Lenten fast, Italians, who are known for their intense and passionate love of life, have Carnevale!

Anyone can participate in the festivities, no matter what his or her background is, in which elaborate masks and costumes are worn in the public squares, parties and balls. Daily and nightly events take place and include all types of merriment: street performances everywhere, along with extravagant costume balls, masquerades, parties, sumptuous dinners, parades with spectacular floats, music, gondola parades, and games for children. Beautiful fireworks conclude the festivities on the final evening.

There are Carnevale celebrations throughout Italy, however, the largest and most elaborate of all the festivals take place in Venice, Verona (the oldest), Viareggio, and Cento.  So during this festive time of year in Italy, I felt it most appropriate to focus on and share a traditional Italian recipe that is prepared, enjoyed, and passed down from generation to generation:  La Grande Lasagna di Carnevale from Naples, and Calzone."



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Blood Orange Polenta Olive Oil Layer Cake with Orange Mascarpone Filling

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Winter is the premier, peak growing season for citrus.  Luscious lemons, tangy limes, and fragrant oranges.  Southern Italy is known for blood oranges, considered by many to be some of the world's finest dessert oranges.  These oranges can be recognized from other oranges by first glance at their skin's red-blushed color.  Once opened, they surprise you by their burgundy, blood-red, ruby-colored fruit that taste a bit tart and berry-like.  Blood oranges spoil easily, so they need to be kept cool in the refrigerator for a week at the most.
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To celebrate this season of citrus, I created and baked a special cake in which the star ingredients that stand out are blood oranges and their juice, olive oil, polenta (cornmeal), honey, and marscarpone cheese . . . all true to Italian cuisine.  While the cake baked and just after taking it out of the oven, my house had a delicate aroma of oranges and orange blossoms.  And during February, that scent is so fresh and welcome!
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This cake has a more course, heavier crumb cake texture from the polenta (cornmeal), which is better for the orange syrup drizzled inside.  It is dense, yet moist and possesses a less sweet taste that Italians prefer.  The entire cake is balanced from the bright orange boost of flavor within.  So those of in the States might prefer this cake with a sweeter after-dinner liquor or at mid-morning with a sweet cup of tea or coffee.  This cake tastes even better after it sits for a day/evening.

Blood Orange Polenta-Olive Oil Layer Cake with Orange-Mascarpone Filling
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3 Blood Oranges
1 cup sugar
1/3 cup buttermilk/plain yogurt
3 jumbo eggs, beaten
1/4 cup extra-virgin olive oil
1-1/2 cup flour
1/4 cup yellow cornmeal that is used to make polenta
1-1/2 tsp. baking powder
1/4 tsp. baking soda
2 tsp. vanilla extract
1/4 tsp. sea salt
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Orange Syrup:
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1 cup blood orange juice (2 blood oranges)

1/4 cup sugar

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Orange Mascarpone Filling:
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1 Tbsp. honey

1 cup sugar
2 - 3 Tbsp. blood orange marmalade or juice
1 container mascarpone cheese
1/2 cup whipping cream
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Preheat oven to 350 degrees.
Spray cooking oil on 2 eight inch round cake pans.
Zest 2 blood oranges.
Add zest to 1 cup sugar.
Remove peel, membranes, and pith from 2 oranges.  Cut into 1/4" pieces.
Juice the 3rd blood orange for about 1/4 cup of juice.
Add juice to the zest/sugar mixture.
Add the buttermilk or yogurt to this mixture, whisk well.
Whisk in beaten eggs.
Whisk in vanilla extract.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Whisk dry ingredients into wet ingredients.
Add orange segments, or blend them in with a hand held mixer (which I did in this case, not choosing to use large chunks of oranges).
Fold in olive oil.
Pour batter into pans.
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Bake cake for 30 minutes or until golden and a knife inserted into center comes out clean.
Cool cakes in their pans on racks.
Poke holes all over the top of each cake layer.
Keep the cakes in their pans for the pouring of the orange syrup.
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Prepare the orange syrup:
Combine the blood orange juice with sugar and boil for about 5 minutes on medium heat on the stove in a small pan.
Ladle the warm syrup on top of each cake layer.
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Prepare the orange mascarpone filling:
Blend 2 Tbsp. blood orange marmalade into marscarpone.
Add honey and sugar.  Blend well.
Add whipping cream until a spreadable frosting/icing consistency is achieved; otherwise it will be too thick.
Sweeten the filling by adding more sugar to your taste preference.
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Carefully remove syrup-filled cakes from their pans.
Place one cake layer on a serving platter.
Spread orange mascarpone filling on top of this first cake layer.
Place the second cake layer on top of the filling,
Dust with powdered sugar.
Garnish with mascarpone filling and sliced blood oranges.
Drizzle honey all over cake and serving dish.

The Blood Orange Marmalade (above) was ordered on-line; it's fairly difficult to find.

The marmalade mascarpone filling truly makes all the difference to this slightly sweet cake; Italians in Italy don't eat overly sweet desserts, but prefer those with just a hint of sweetness.  You can add more sugar and/or honey to your preferred level of sweetness though.  Or it can also be served with sweetened whipped cream, vanilla custard, or vanilla ice cream.  

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A New Look & Seasonal Saturday!

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With spring nearly here in the South, I've decided that after nearly 2 years that it is time to FRESHEN and CLEAN UP the look of my blog.  I've been lightening up my old bod-ay (now down 12 pounds in 6 weeks) and cleaned up my pantries (and still working slowly around the house).  So I felt that my blog needed to reflect my whole outlook with a lighter look and feel as well.

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So here we are again with another week of blogger's posts of fresh and seasonal ideas:  recipes, interiors, nutrition, personal outlooks, photos . . . whatever you'd like to share about how you're freshening up your lives!


Click on 'read more' beneath my signature to read all of the shared posts!

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Dipped in Bliss! Chocolate Dipped Strawberries

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Oh Chocolate, such a sweet gift!  Simplicity certainly is the best way to prepare food and to enjoy it.  What could be simpler than fresh strawberries dipped in warm, melted chocolate?   More people would indulge in this easy treat if they only knew how truly simple they are to make!  Just like this:


Chocolate Dipped Strawberries
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Place a sheet of parchment paper on a baking sheet.
Melt one whole bar of milk, dark, or white baking chocolate (or a variety of each) in a double boiler . . . 
or in a pan that is set in a larger pan filled with about 1-1/2 inches of water.  
Let the water come to a low boil so that no water boils into the chocolate pan.
Melt the chocolate and then remove from the stove.
Dip and roll fresh, large, stemmed strawberries in the melted chocolate.
Place on the parchment paper to set the chocolate.
Serve!
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Somewhat Wordless Wednesday ~ ~ A Southern Spring Is Near!!

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Yes it's true, this is the first sign of spring here in the South.  My daffodils are about 4 inches high!  Oh I know that I'm going to need to do some separating of these daffodil bulbs, but that's OK!  I'm almost dancing a jig of happiness right now, just knowing that spring and my favorite season (for the beginning of gardening) is just around the corner! I just could NOT be completely wordless about this moment in my gardens on the acreage! .
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Mixed Berry Panettone Bread Pudding with Limoncello Cream

Before the days of expressing one's love to another through the giving of pretty paper-cut and decorated Valentine's Day cards, before all of the flowers and chocolate, before all of the special dinners by candlelight, before the champagne and lingerie . . . was the first commemoration for Saint Valentine by Pope Gelasius in 496 A.D.!   Valentine was a priest in the Catholic Church who was martyred for his Faith by the Roman emperor on February 14th around the year 270.  Truthfully, St. Valentine died for love! That should cause one to think about this little holiday in a completely different way!
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So for this year's gift to my sweetie, I made this sweet Italian bread pudding and instead of using regular bread, I substituted a berry-ladened panettone bread.  It is just incredible!  The panettone alone could be dessert!  I took a regular bread pudding recipe, doubled the ingredients for the custard, and layered in a trio of fresh raspberries, blueberries, and blackberries.  To top it off, I made a light Limoncello whipped cream and sprinkled on more berries.
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It's so special and so delicious, and oh did my husband love it!  Happy Valentine's Day!

The Fiasconaro's Frutti di Bosco Berry Panettone

Mixed Berry Panettone Bread Pudding with Limoncello Whipped Cream
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2 lbs. mixed berry panettone bread (I used Fiasconaro' Frutti di Bosco), baking paper removed from sides and bottom of panettone, torn up into 1-1/2" pieces
6 jumbo eggs
1-1/4 cups sugar
2 tsp. pure vanilla extract
Zest of 1 lemon
3 cups heavy cream
pinch of sea salt
2 Tbsp. sugar
2 cups mixed berries:  raspberries, blueberries, strawberries
Lemon Whipped cream and fresh berries for garnish.
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Limoncello Whipped Cream 
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1-1/2 cup cold whipping cream, whipped
1/4 cup sugar, blend into the whipped cream
1 tsp. Limoncello liqour OR freshly squeezed lemon juice, blended in
zest of 1 lemon, blended in.
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Preheat oven to 350 degrees.
Butter the sides and bottom of a large 9 x 15" baking dish.
In a medium bowl, using a hand-held electric mixer, beat the eggs.
Add the sugar to the eggs and mix until pale and thick, about 2 minutes.
Beat in the vanilla extract, pinch of sea salt, and lemon zest.
Beat in the heavy cream.
Spread 1/3 of the bread cubes in the baking dish.
Scatter 1 cup of the mixed berries on top of the bread cubes.
Layer another 1/3 of the bread cubes on top of the berry layer.
Scatter the 2nd cup of the mixed berries on top of the bread cubes.
Layer the final 1/3 of the bread cubes on top of the berry layer.
Pour the egg/custard mixture over all of the bread cube and berry layers.
Press the bread cubes down into all of the custard sauce.
Sprinkle 2 Tbsp. of sugar all over the top.
Let the entire mixture sit at room temperature for 30 minutes to allow the bread to absorb the egg custard mixture.
Bake the bread pudding in the center of the pre-heated oven for 30 minutes, or until the top is golden and the custard is set.
Let cool for 30 minutes before cutting into and serving.
Serve with freshly whipped Limoncello whipped cream and fresh berries.
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Before going into the oven, the berries layer into the bread pudding 
prior to pouring on the custard.

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Ruby Red PomaTini for Valentine's Day Cheer!

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Cheers, Salute', Ching-Ching!
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Valentine's Day is tomorrow and here's a super cocktail recipe that's even got some healthy stuff in it . . . pomegranate juice AND liquor!  I made these pretty PomaTini's (for myself) and one on the rocks for hubby.  It's a nice sipper to sit back in front of a crackling fire in February!  So easy too:
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Ruby Red PomaTini
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2 ounces Pama Liquor
2 ounces top-shelf vodka (SKYY, Grey Goose, Ketel One)
4 ounces POM pomegranate juice
pomegranate seeds
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Place all ingredients in a martini shaker.
Fill half-way with ice cubes (not crushed).
Shake for 30 seconds.
Pour into chilled martini glasses.
Sprinkle about 8 - 10 pomegranate seeds into the cocktail, which will float to the bottom.
Or serve on the rocks if preferred.
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In the very top photo, look closely and you can see the pomegranate seeds on the bottom of the martini glass . . . a pretty little surprise at the end of the cocktail.

Such a beautiful bottle of pomegranate liquor!

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Our little shot glasses from our summer trips to Hawaii!

And for my wonderful, romantic, Buckeye-crazed husband, this one's for you!

On the rocks in your favorite scarlet and grey glass!  

The pom seeds are floating on top of the ice cubes.   

He loved it!

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Italian Sausage, Peppers & Mushrooms on Garlic Buttered, Toasted Buns

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Italian comfort food!  Italian street food!  That's what mouthwatering Sausage, Peppers and Onions is all about.   Although this Italian hoagie/submarine style sandwich is often associated with people pushing street carts in Italy, it was in family-owned Italian taverns in the Midwest where my family introduced these mouth-watering, sloppy, often messy to handle with spill-down-your-face-with sauce sandwiches.  Actually, I serve these with a fork and knife to cut into instead because I can't handle being a messy eater.
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Whenever I make these, hubby comes into the kitchen and declares "What smells so good?"  It's the garlic, darlin', it's the garlic!  This is so aromatic bubbling on the stove!  The sweet peppers balance out the spiciness of the sausages and tomatoes; plus the buttery mushrooms, garlic and basil, and a splash of Marsala just bring this dish to a perfect melody of flavors.  Top that off with the garlic buttered bread . . . well, you cannot go wrong.  So completely comforting.
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You can serve this a variety of ways:  by itself, ladled over creamy polenta, or as I have here (as part of our Super Bowl spread), on toasted, garlic-buttered hoagie buns!  Mmmmm!  Perfect-o!

Italian Sausage and Peppers with Mushrooms and Onions
(very adapted from Giada de Laurentiis' recipe on Food Network)


6 - 8 links of sweet, mild Italian sausages (or if you can find it, Italian turkey sausage)
1/4 cup extra-virgin olive oil
8 - 10 cloves of garlic, sliced into slivers, not minced or pressed
1 lb. crimini or baby portabello mushrooms, cleaned with a cloth, stem ends trimmed, and sliced
2 large yellow onions, cut in half and then sliced
2 green peppers, cored, seeded, and sliced into 1/2" wide strips
2 red peppers, cored, seeded, and sliced into 1/2 " wide strips
1 yellow pepper, cored, seeded, and sliced into 1/2" wide strips
1  8 - 15 oz. can of crushed tomatoes
2 Tbsp. tomato paste (to thicken the sauce; add more if you like it much thicker)
1 tsp. dried oregano
1/2 cup fresh basil, chopped
1/4 to 1/2 cup Marsala or red wine (optional)
2 pinches crushed red pepper flakes (optional)
Freshly ground sea salt and black pepper to taste
Italian submarine/hoagie buns
butter
garlic powder


Poke the sausages all over with a fork.  
In a large, deep, heavy skillet, pour in the extra virgin olive oil, heat on medium heat.
Place the sausages in and cook until fairly brown.
Add the garlic to the sausages when they are not fully cooked, but fairly golden brown, so that the garlic does not burn from cooking too long.
Place the sausages into a large (13 x 9") baking dish, draining the oil to stay in the skillet.
Place the sausages in a pre-heated 400 degree oven to stay warm while cooking the peppers and onions.
Add the sliced onions to the hot left-over olive oil in the skillet.
Cook onions until browned and caramelized, but still crunchy, 6 minutes.
Add mushrooms to the cooked onions until browned and caramelized, 6 minutes.
Add the cooked onions and mushrooms to the sausages in the oven, draining the oil from them to be left in the skillet to saute' the peppers.
Add more olive oil to the pan if there is not enough.
Add all of the peppers and saute' 6 minutes; keep them at a nice level of crunchiness, not wilted or soft.
Remove the sausages, onion, and mushrooms from the oven.
Add the peppers to the sausage, onions, and mushrooms to the sausage mixture.
Add the oregano, basil and red pepper flakes; blend well
Add tomato sauce and wine at this point and carefully blend together.
Salt and pepper to taste.
Return to the 400 degree oven and bake uncovered for 20 minutes.


While baking, melt a stick of butter.
Add garlic powder to the melted butter to your preference level, about a Tablespoon.
Blend well.
With a pastry brush, thoroughly and heavily brush on the garlic butter on both sides of the hoagie/submarine buns.
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After the sausage, peppers, and onions are done baking, turn on the BROILER.
Place the buns under the broiler for about 2 - 3 minutes and watch them so they do not burn!  
When golden brown, remove from the oven.
Place a sausage on each bun and smother with the peppers, mushrooms, and onions!

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After the sausages are nicely browned, add the garlic to cook, but do not burn.

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Straight out of the oven and smelling like Italy . . . now this is comfort food!

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The only dish missing from this photo is the chili.  But this was just far too much food for 4 people and there were plenty of left-overs!

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Seasonal Saturday & Fresh, Clean and Pure Friday

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OK, it's the official week before the day of sharing our love with that special someone in our lives, or even with loving our own selves (which we should be doing each and every moment of every day).  Yes, I know that I could join the cynics and tarnish this time by saying, that 'it's all marketing' (that's what I teach by the way, so I know what's going on).  But what the heck, it's fun, it's romantic, and it breaks up a month of freezing temperatures in the Northern Hemisphere.  
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For those of us who aren't into winter sports (ie: snow skiing, ice skating, sledding, etc.), other then watching them and living vicariously on The Winter Olympics . . . Valentine's Day is a welcome heart-warming holiday!   And you don't even have to buy a Hallmark card to enjoy the day!  Besides, nothing says love more than something that is freshly made from one's own hands and from the gifts of the season.
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Click on "read More" beneath my signature below to read all of the shared posts.
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Can't Get Enough of this Guacamole for the Super Bowl & Whenever!

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Classics are called 'classics' for a reason.  These treasured dishes are always in season, always beloved, and always anticipated.  Guacamole from the Mexican, Latino culture is just one of those culinary classics that many of us simply cannot live without, especially when there's a crowd to feed.  My guacamole is ever-present at a party, and always, always when watching The Super Bowl.
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Oh yes, for the big game, I also had some of our hot, hot, HOT spicy chili, a great platter of  wings, the regular batch of chips and dip, my husband's and my homemade salsa for tortilla dipping, and the main course this year was our version of the classic winter Italian comfort and street food ~ ~ Italian Sausage and Peppers!  
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For just four people at this mini-party, we were stuffed with pleasure to say the least . . . especially with a few shrinking tummies that have been taking in less food in the last month and a half.  You know what?  That just means that there will be more fantastic left-overs to take to the office this week!  And that's a good thing!
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Set out all of your ingredients at one time and set in your work area, so that your preparation time is more efficient. Just the colors of these avocados and limes make your mouth water! Gosh, fresh produce is just so beautiful!!

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For a complete step-by-step pictorial procedure of preparing this guacamole, please click here for my original post on February 3, 2010, when I first posted this delightful guacamole recipe.  I am so happy to share this with you and I hope that you enjoy it!

So bring on the tortillas, a side bowl of salsa, sour cream, and melted Mexican cheese!  Let the game and the fun begin!  Ciao!

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Awesome Guacamole
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What you need to have to make the guacamole:
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3 large ripe Haas avocados, peeled and cubed
2 - 3 Roma tomatoes, chopped

8 green onions, sliced, or 1/2 small onion, chopped

1 jalapeno pepper, seeded and chopped

3 tablespoons minced fresh cilantro

1/4 tsp. freshly minced garlic, or 1/4 tsp. garlic powder

1 Tbsp. lime juice salt to taste 

pinch of Cayenne pepper (if desired)

salt and pepper to taste
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What you need to do to prepare the guacamole:
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In a large bowl place the scooped avocado pulp and toss with some to coat.

Drain, and reserve the lime juice, after all of the avocados have been coated.
Mash the avocados to your desired level of chunkiness; we like ours CHUNKY!
Fold in the tomatoes, onions, jalapeno peppers, cilantro, and garlic.
Add 1 tablespoon more lime juice.
Add Cayenne pepper gradually, if preferred.
Sprinkle on salt and pepper to taste.

Taste and add any ingredient to your taste preferences.
Serve immediately with tortilla chips, a bowl of salsa, sour cream, and melted Mexican cheese.
When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands, and avoid touching your face after working with fresh jalapeno peppers.

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Favorite Spicy Hot Chili For The Super Bowl!

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I haven't made chili this winter yet, so what could be more appropriate and suitable than a hot bowl of spicy hot home-made chili to eat while sitting in front of the tube watching The Super Bowl tonight?  Oh yes, there are other items on the party menu that I will post about later, but since it's February and winter, my hubby really begged for this chili.  The sun is shining brightly and the temperature is a spring-like 55 degrees, so it's not as though we needed some chili to warm up our innards, but rather to just keep with football game tradition!  This chili recipe is a combination of a variety of recipes that I have married together throughout the years.  It is though, fairly spicy in heat and includes three varieties of beans plus some corn.  We just love it and I hope that you enjoy it too.
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Favorite Spicy Hot Chili

4 Tbsp. olive oil
8 large garlic cloves, minced through a garlic press
2 - 3 cups finely chopped celery, including the leaves
2 onions, finely chopped
2 large green peppers, chopped
2 - 3 cans dark red kidney beans, drained, and rinsed
1 can of corn, drained
2 lbs. ground pork
4 - 5 lbs. ground lean ground round
1/2 can chopped jalapeno peppers . . . or better yet, 1/2 of one chopped fresh jalapeno pepper with seeds removed ~ ~ note that using the fresh option increases the level of heat (spiciness).
1/2 cup chili powder
1/3 cup cumin
2 tsp. oregano
2 Tbsp. red pepper flakes
3 Tbsp. cayenne pepper
1 Tbsp. paprika
2 28-oz. cans peeled, whole or diced Italian tomatoes
3 6-oz. cans tomato paste
1 28-oz.  can tomato sauce
4 cups water
Louisiana Hot Sauce - - generously sprinkle as much as you like (and we like our chili HOT!)
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Garnish:  
Sour cream
Finely shredded 4-cheese Mexican cheese blend
Chopped green onion stems
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Heat the olive oil in a large, heavy pan.
Add the garlic, chopped onion, celery, and green pepper to saute'.
Add the pork and beef.  Cook while constantly stirring and breaking down the chunks of meat, cooking until the meat is browned nicely.
Add all of the spices and stir until well blended.
Add the tomatoes, tomato paste, tomato sauce and water.
Add the kidney beans.
Add the corn (really this is optional).
Add the jalapenos (use the amount you prefer for heat level).
Heat up the spiciness by adding Louisiana Hot Sauce, about 5 shots to begin with.
Adjust seasonings by adding more where desired, especially the cumin, chili powder, and red pepper flakes!
Cook on low heat for about an hour to allow all of the flavors to blend, adding more water if the chili becomes to thick.  Add a little water at a time until your preference of thickness is reached.
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Garnish with sour cream, Mexican cheese, and chopped green onion stems.
Serve with fresh cornbread and/or tortilla chips.
Also have small bowls of sour cream and Mexican cheese to pass around to your guests.
** This chili freezes very nicely too, since this is a big batch of chili!
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