Tortellini in Brodo (Tortellini in Broth) A Northern Italian Classic!

Everyone loves their cherished family traditions, especially for the holidays.  For my family, no holiday would ever be complete without tortellini in broth (tortellini in brodo).  We serve this soup the authentic way from northern Italy, specifically the provence of Emilia-Romagna.  Although tortellini is delightful served in a cream sauce, this is the true northern Italian way to serve it.  My family savors this delicate homemade stuffed pasta in a very American way that differs from how it is served in Italy . . . we fill our bowls with a large quantity of tortellini, whereas in Italy only a small amount of tortelllini float in a large amount of broth.  Why keep going back for seconds when it's already in front of you in your bowl?  Makes sense to me!

We are spending Thanksgiving in a much different way than in the past.  For the first time we are celebrating this holiday on the coast on Hilton Head Island, SC.  The weather is just gorgeous in the 70's to low 80's, with soft breezes and cool evenings.    It really is a wonderful change.  Each day we've been biking and walking the beach.  A perfect way to relax, restore, and ponder on all things that we are grateful for.

This recipe requires several days to prepare; one day to make the pasta and broth, and one day to fill and twist the tortellini.  If you have the time and desire for a true Italian homemade pasta specialty, here is my cherished family recipe for Tortellini in Brodo (Tortellini in Broth):

I found this following bit of Italian food trivia on the Barilla web-site:


"Although tortellini are undoubtedly a food from Emilia, the origin of this famous pasta dish is unclear. One thing is for sure and that is that tortellini are fairly ancient. There is a recipe for tortelli, larger tortellini, that dates back to the 12th century, while the first recipe for tortellini alla Bolognese comes from 1550. From that moment on, tortellini have held a special place in the cuisine of Bologna. 


There are many legends told about this dish: one of the most famous, written by Cerri in the 14th century, recounts that Mars, Bacchus and Venus came down to earth to intervene in the 12th century war between the people of Modena and Bologna. Having arrived at the battle site, the three guests decided to spend the night at an inn in Castelfranco, a small town located in between the two cities. 


According to the legend, in the morning, Bacchus and Mars woke up early to visit the battle site, but when Venus awoke, she thought she had been abandoned by her companions. She immediately called the innkeeper to find out where they had gone. The innkeeper arrived to find the goddess of love naked in front of him. The beauty of her body made such a strong impression on him that he created a new shape of pasta that resembled her belly button!


DID YOU KNOW THAT...


Traditionally, when cooked in broth, 50 tortellini were served per person?"


Thanks Barilla!

Tortellini in Brodo (Tortellini in Broth)

Pasta Dough:

Blend together:

1 - 2 Tbsp. olive oil

1/2 tsp. salt

2 jumbo eggs

2 Tbsp. water

1 Tbsp. whole milk (this helps the pasta seal together when twisting the tortellini)

1 cup Semolina flour

Blend these six ingredients together very, very well.

Then add:

3/4 cup regular flour (not semolina)

You can mix this the old-fashioned way by making a "bowl" of flour on a wooden block, placing the wet ingredients in the center of the 'flour bowl' and gently add the flour in with a fork until completely mixed, OR you can mix the dough in a food processor until it has the consistency of corn meal. This finished dough should be well blended, but NOT sticky. If it is sticky, cut the dough into 3 sections and add 1 Tbsp. flour to each. If, on the other hand, it is too dry and crumbly, add 1 - 2 tsp. water.

Knead the pasta dough for 2 - 3 minutes. Put into plastic bag and let rest for 30 minutes.

For every egg that you use, it will make about 100 tortellini, therefore this recipe makes 100 tortellini (at the correct size that is).

Tortellini Filling:

1 lb. ground cooked veal, drain the fat and cool slightly

1/4 lb. prosciutto

1/4 lb. mortadella

While the veal is cooking, grind the prosciutto and mortadella in a food processor, only until it is in little pieces -- don't process to much or it will turn into a mushy mess.

Then add this the cooked veal; let it cool a little or the egg that you are about to add will cook and you don't want the eggs to cook.

Add to this whole mixture:

1 tsp. salt

1 tsp. (or more to taste) nutmeg

dash of pepper

1 jumbo beaten egg

Continue to add:

1/3 cup grated Pecorino Romano cheese

1/3 cup grated Parmigiana Reggiano cheese

1/3 - 2/3 cups plain bread crumbs

If needed: add 1 - 2 Tbsp. butter

You need to taste throughout the blending process to determine the 'crumbly texture and biting taste'.

Now, let's get the chicken broth going on the stove before you get started rolling the pasta dough out.

Homemade Chicken Broth (Brodo):

Fill a large, tall pot with clean water (I like to use water from my frig that purifies it) with enough room from the top of the pot to put the rest of the ingredients in without overflowing the water.

Put the following in the pot:

One 6-pound chicken (hen)

1 package soup bones (if you can get them)

1 4-pound round bone beef roast

3 carrots, cut in thirds

1 onion, cut in 1/4's

3 celery stalks, cut in thirds

1/4 bunch of Italian parsley

salt

Cook 2 - 3 hours.

Take all ingredients out of the broth with a hand strainer.

With thin tea towels covering a colander/strainer, pour the broth through them into another pot......this is a lot of work and usually needs two people to do this. Be careful, the broth is very hot while you do this. Continue to strain the broth into clean tea towels about two more times until the broth is completely clear and free of any ingredient remains.

Taste, add more salt to taste.

If you make this the night before, refrigerate it, and then the next day, skim off any fat/grease from the top (it will solidify in the frig and be very easy to remove).

Serve with freshly grated Parmigiana cheese

Buon Appetito and Happy Thanksgiving!

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Autumn Chicken Salad with Dried Cranberries and Grapes

The other day, I stopped and picked up a pretty good chicken salad croissant sandwich for lunch from a local gourmet grocery store . . . you know the kind of food store that has the most beautiful readily-prepared foods displayed inside and in front of glass food cases.  Foods so gorgeous that they could easily be in a glossy, high-end food magazine or blog!  

Well, the sandwich wasn't too bad, really.  It certainly satisfied my tummy.   Yet to me it lacked some major taste factors to make the sandwich better than great . . . to make it a 'wow' chicken salad (whether in a sandwich or salad alone).

Some of you are probably thinking that here we are in October, autumn, the pre-holiday season, and so why am I making a simple chicken salad sandwich/salad at this time of year when we celebrate pumpkin, squash, and sweet potatoes in our recipes?

Simply because I love chicken salad, and it doesn't matter what time of year it is to enjoy this traditionally loved sandwich or salad.  However, in the spirit of the season, I added dried cranberries and used red onion instead of yellow or scallions . . . just to match the changing colors of autumn.

I hope that you enjoy this little twist and tribute to autumn in an old classic!  And I know that you'll definitely taste some great flavors in this recipe!

PS:  I just wanted to give a BIG shout-out thank you to Larry and Bev over at "Big Dude's Eclectic Ramblings" for their culinary approval of this recipe who also prepared substituting dried blueberries for dried cranberries (both are great additions!).  Do stop by this incredible blog that I guarantee will always inspire you and have you leaving very hungry (especially for breakfast!).

Autumn Chicken Salad with Dried Cranberries and Grapes

2 1/2 cups diced cooked chicken

1/2 cup chopped pecans

1/2 cup dried cranberries

1 cup thinly sliced celery

1 cup halved green grapes (red would be even prettier for the season)
1/4 cup chopped red onion
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1 cup mayonnaise or Miracle Whip salad dressing

1/2 cup heavy whipped cream (whipped until soft peaks form)

1 tablespoon freshly diced Italian parsley
(use any or all of the following seasonings to your taste preference)
1 tsp. chopped fresh tarragon or dill
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. poultry seasoning

1/8 tsp. curry powder (if desired, optional)

1 tsp. salt
1 tsp. pepper

paprika

Italian parsley

large tomatoes

lettuce varieties of choice

Combine the first dry ingredients in one large bowl.
In another medium sized bowl, blend the mayonnaise, whipped cream, and spices.
Add the mayonnaise mixture to the chicken and other ingredients.
Mix well.
Adjust seasonings as desired.
Cut out large tomatoes.
Lay tomatoes on bed of lettuce, or inside a half head of iceburg lettuce.
Place the chicken salad inside the tomatoes and around the lettuce.
Sprinkle with paprika.
Garnish with sprigs of Italian parsley.

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Roasted Red Pepper & Italian Cheese Panini!

Red peppers are selling for 4.00 a pound here (green peppers: $3, yellow peppers: $5, and orange peppers: $6 per pound).  There is some serious legal highway robbery going on in our marketplace!  All the more reason that I'm grateful to grow our own fresh veggies in our garden.  Just one red pepper plant gifts us with a minimum of 6 peppers . . . that's PER plant!

This year we planted green, red, yellow, orange, and purple peppers and I know that with loving care they will continue to produce until the cool weather arrives (usually in late October to early November here).

I referred to Larry of "Big Dude's Eclectic Ramblings" for advice on preserving all of our peppers.  Larry is an accomplished master gardener and has a weekly post with gardening tips every Thursday.  And he always answers every one of my questions!  So with his guidance, that little job of freezing peppers is behind me, at least for this week before more ripen next week to freeze more.  After that was finished, I quickly moved into roasting more peppers and freezing those as well.

However, one must taste and partake in one's labor, right?  There are so many excellent recipes for using red peppers and of the final ten that I saved, one simple recipe just screamed at me to make:  Ina Garten's Roasted Red Pepper and Goat Cheese Sandwich.

Adjustments that I made:  Since I'm not fond of goat cheese, I swapped that out and used a shredded 6-cheese Italian blend.  I always keep this bagged cheese on hand for simplicity, money savings, and to top home-made pizzas.  I added a top layer of cheese as well.  I also grilled them on a panini press to melt the cheese and re-heat the peppers that were cold from marinating in the frig.  Perfect choice!

I roasted the peppers a day earlier so I had that out of the way.

For Mr. Meat and Potatoes, we added smoked turkey and some prosciutto.  I chose the turkey for the mildness of flavor so that the peppers and basil could stay on center stage.  Genoa salami, capicola, and too much prosciutto would be too powerful for the peppers which are meant to be the star of the show in this sandwich.  Another recommendation:  keep the marinade from the peppers and use it for a dipping sauce for your sandwich.

This sandwich is simply indescribably and outstandingly delicioso!  What a wonderful, delightful flavor combination . . . and now one of my favorites!  The flavors are powerful, in perfect harmony, and addicting.  Trust me, this sammie is superb and full of perfect fresh flavors of roasted red peppers, fresh basil, cheese, capers, balsamic vinegar and EVOO.  You'll love this!

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Grilled "Belleicious" Buffalo Chicken is Truly Delicious!

"Very, very good!" were the first words that my husband used after tasting the chicken drumsticks that I prepared tonight using a marinade recipe from Jessica of Kitchen Belleicious for Buffalo Chicken Skewers.

These words are not spoken every day, peeps!  Mr. M and P (meat and potatoes) is  a hard one to please when it comes to trying new recipes!

Last week we made the oh-so-scrumptious Grilled Thai Chicken from Sam of My Carolina Kitchen, so this weekend we felt it was time to try a twist on a beloved American flavored-chicken:  BUFFALO!

Although I much prefer white chicken meat, all I had on hand in the freezer were dark meat drumsticks/drummies that I was saving to make buffalo drummies (I'm just not crazy about the greasiness of dark chicken meat).  But I'm a firm believer in using up what is on hand!

I made a few personal adjustments to Jessica's excellent recipe, simply from wanting a more fiery hot taste.  To enjoy Buffalo chicken, we like to have steam coming out of our mouths and ears, along with tears streaming from our eyes!  That level of heat is the only change that was made to her great marinade!

As I was mixing up the marinade, the aroma was drifting through the kitchen and family room, just teasing us for what flavor was to come!  This is a winning recipe!

Drummies singing in their bath of zingy marinade!

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Grilled Thai Chicken

I just love Thai cuisine!  Having had the good fortune to visit Thailand twice and experience truly authentic (and very hot and spicy) Thai food, I'm always on the look out for great recipes (and great Thai restaurants).  One of my favorite food bloggers, Sam, from My Carolina Kitchen, posted a wonderful, grill-outside-don't-heat-the-kitchen recipe for chicken that really pleases the taste buds and satisfies one's Thai food fix.  Sam is a food professional and I trust her judgement and the recipes that she develops.

I had to try her recipe for BBQ Thai Chicken and just happened to have all of the ingredients on hand . . . I love it when that happens!

The chicken marinates in a sweet and spicy coconut marinade for 4 hours.  And oh does this marinade make the chicken moist and bursting with flavor.  When you first read the ingredients you might think that this is going to be spicy-hot.  But it really was not; in fact, it gave the chicken perfect undertones of lime, coconut, red pepper, and cilantro.

We just loved it!

I served this with basmati rice cooked in Tom Gha Kai coconut chicken soup . . .  superb!  And served some bright green, fresh steamed broccoli alongside a fresh fruit salad.

I would have preferred to serve my recipe for Thai Cucumber Salad, but my husband's tummy can't handle cucumbers.  But here's a photo and link for the recipe (also on my sidebar) for you.  It would pair perfectly with the chicken.

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Time for Thai (Chicken Salad)!

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No one needs to suffer through terribly tasteless food while losing the excess poundage on one's bod-ay on their journey towards better health, huh?  Not me anyway.   Otherwise, the whole thing ends without results, because I just cannot, simply cannot eat garbage-tasting, bland food for even a second, let alone a prolonged period of time in order to lose excess fat on these old bones of mine.

Anytime I hear the word "Thai" I know, without a shadow of a culinary doubt, that there will be a circus of flavors going on in the recipe.  I also know, with solid conviction, that a Thai dish will be very healthy for me.  Just think about it for a moment:   there are just not that many overweight Thai people on this planet, and yet they are a people/a culture whose lives are centered around incredible food . . . just like Italians.  So here I go . . . off to Thailand for some beautiful food inspiration, a distant cry from Italian cuisine, but oh so delicious, healthy, and good for us!  I'm lovin' this Thai Chicken Salad (often called "Laab" or "Larb") and will pack whatever is left over for my lunch tomorrow at the office!  Your taste buds will surely sing "Wow" too!

The fresh lime, pungent ginger, sharp cilantro, spicy, garlic-y Thai seasoning are blended with the mild, buttery nuttiness of cashews and the sweetness of natural honey to balance those powerful playing ingredients!  Like all Thai recipes, it's all about a balance of contrasts and this recipe has it all.  Even my mother, who has never eaten a morsel of Thai food in her 83-years of life, enjoyed this flavorful salad.  I hope you try it!

PS:  Stay healthy and stay full of love!
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Thai Chicken Salad (a somewhat lighter version of "Laab"/"Larb")

For the dressing:
(Double the following ingredients)

2 Tbsp. freshly squeezed lime juice
1/2 tsp. freshly minced ginger
1 tsp. honey (preferably locally-produced)
1/4 tsp. Thai chili garlic sauce, increase to taste preference
1/8 tsp. salt (preferably sea salt)
1-1/2 tsp. extra-virgin olive oil

For the salad:

1/3 pound extra-lean freshly ground chicken breasts
Cooking spray
2 cups chopped romaine lettuce
1/2 cup shredded carrot
1/4 cup red onion slivers
2 Tbsp. freshly chopped mint leaves
2 Tbsp. freshly chopped cilantro leaves
4 Tbsp chopped cashews

In a small bowl, combine the lime juice, ginger, honey, chili garlic sauce and salt.  Whisk, gradually adding the oil, until well blended.
Lightly coat a small non-stick frying pan with cooking spray.
Add chopped chicken to the pan, cook, breaking up into small chunks, for about 5 minutes, or until no longer pink.
Remove cooked chicken from the heat.  Stir in 1-1/2 Tbsp. of the dressing.
In a large serving bowl, combine the lettuce, carrots, onions, mint and cilantro.
Add the remaining dressing and toss until well blended.
Top with the cooked chicken, blend.
Plate the salads.
Sprinkle each salad with the chopped cashew nuts.

** NOTE:  I recommend making even more dressing than the doubled recipe above in order to pass around to your family and/or guests to use more if desired.

Enjoy!
(333 wonderfully, flavorful and LOW calories!)
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The brilliant, vivid colors of this salad in the middle of this cold, dreary winter, just make me so happy!!

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Cobb Salad in a Wrap

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There aren't many people who don't like a loaded, classic Cobb Salad. The popular Cobb is one of those quintessentially American salads created at a moment's notice (sort of the same way that the classic Caeser salad was prepared in Mexico) back in the mid-1930's in California. I prefer the salad presented with each of the toppings in distinct sections on top of the bed of lettuce; whereas some folks (even the Mimi's Cafe restaurant chain) tosses all the toppings together with the lettuce.

Those famous Cobb ingredients include (all chopped) boiled eggs, avocados, tomatoes, crisply cooked bacon, red onions, blue cheese, chives, and cooked chicken which are beautifully presented on top of a variety of fresh lettuces. The only dressing that I ever consider for a Cobb Salad is blue cheese, but any dressing that you prefer can be used.

Today I prepared a lower- calorie version of the Cobb salad in the form of a turkey wrap! It was a perfect low-cal substitute and thoroughly flavorful and filling. My husband looked at it and said, "I find it hard to believe that this wrap is low-cal!" Well, it is! This wrap is going to make some encore appearances in my lunch boxes, that's for sure!

Turkey Cobb Salad Wraps
(adapted from "Fresh Food Fast")

2 cups shredded/ chopped romaine lettuce
1 cup chopped tomato (1 medium)
1/4 cup chopped green onions (I used both red and green onions)
1 Haas avocado, peeled, pitted, and chopped
1/4 cup cooked, chopped bacon (my addition)
3 Tbsp. blue-cheese yogurt (I was unable to locate this in 3 different stores, so I used 1 Tbsp. blue cheese dressing)
8 oz. thinly sliced smoked turkey
1/2 tsp. freshly ground black pepper
4 multi-grain flat breads with flax (such as 'Flatout')

Spread the blue cheese yogurt or dressing on one side of each flat bread.
Layer all the ingredients on top
Roll up the flat breads around the ingredients into individual wraps.

Makes 4 wraps that contain 301 very filling calories each. Super for lunch!

Above is a a peek inside to see the ingredients before rolling up the flat bread. The turkey slices are on the right already semi-rolled up in the wrap. The only items missing from these wraps from the original Cobb Salad are the chopped boiled eggs and chopped chives. Those can easily be added without a huge amount of extra calories.

And that wraps up this post with one last look at some creamy avocados and crisp bacon bits peeking out!

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Below is a photo that illustrates a traditional presentation of the ingredients on top of a Cobb Salad.

(photo from "LaLosh")

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Sun~Dried Tomato Pesto Turkey Burgers With Basil Aioli and A Major Southern Snow Storm!

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You know it really is true:  if we plan ahead and go to the market/store with a list of all the ingredients that we'll need for our planned menus, we'll stick to a healthier food plan overall!  Plus, if it snows like it has been doing right here in the South (and subsequently icing up ~ which is even worse!), we don't have to venture out onto uncleared snow-covered roads.

So I followed this healthy rule last week and had all of the necessary ingredients on hand for a week's full of good stuff.  Who would have 'thunk' that this would have been the week that no one was able to drive on ice-covered roads in a state with only 20 snow plow and ice clearing trucks . . . even the National Guard was summoned in this week to help us out!  I don't know about you, but that's a big "Wow" in my book, especially being from the Midwest where roads are cleared in the middle of the night and schools are NEVER closed!

Even our Internet connection has not operated in two days; so this is truly a late recipe for "y'all".  I do apologize, but this recipe is certainly worth the wait!  It is completely outstanding!  No lie, friends!  You've got to add this to your healthy recipes file!  It is truly the best of the last three healthy recipes that I've posted BY FAR!  Once again it is from Cooking Light's "Fresh Food Fast" cookbook, with my own adaptations and additions (that made a big difference!); a resource that is shocking my family and me for the tasty, yet good-for-us recipes that are provided.  I'm just amazed!  You'll never know that this recipe is actually good for you!  And isn't that one of the goals that eating more healthfully is all about:  Enjoyment!?


Sun-Dried Turkey Burgers with Basil Aioli

1 1/4 lb. ground turkey breast
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 cup (2 oz.) crumbled goat or feta cheese (I substituted Parmesan, cuz hubby hates feta cheese)
1/4 cup chopped and drained oil-packed sun-dried tomato halves (I substituded sun-dried tomato pesto instead)
1 Tbsp. freshly minced garlic (this was my own addition)
Cooking spray
Green leaf lettuce
White-wheat hamburger buns (such as Nature's Own)
4 tomato slices (or more)
Basil Aioli

Prepare grill.
Combine first 6 ingredients.
Divide turkey mixture into 4 equal portions, shaping each into a 1/2" thick patty.
Place patties on a grill rack coated with cooking spray; grill 8 minutes on each side, or until a thermometer registers 165 degrees.
Place lettuce leaves on the bottom halves of each bun; top each with a turkey burger, and one tomato slice.
Spread 1 Tbsp. Basil Aioli on one side of each bun top.
Place one bun top on top of the other bun half and turkey burger.

Basil Aioli

1/4 cup light mayonnaise
2 Tbsp. chopped fresh basil (I used more, but that's just me)
1/4 tsp. salt
1 garlic clove, minced (I doubled this amount!)

Combine all ingredients in a small bowl, stirring with a whisk.

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Stay healthy, everyone!  And more importantly, stay happy and positive!

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An Italian Cheese Log Plus A Chicken Cheese Log

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My mother bought a sweet little Christmas cookbook in the hospital gift shop where my father had surgery a few weeks ago (Simply Christmas Cookbook, 2009).  So many of the recipes sound delicious, yet extremely easy and simple.  So my mother, with the help of Ashleigh (my niece) chose to prepare a few cheese logs for all of us to nibble on.  I haven't seen cheese balls or logs as appetizers or snack options in several years, so it was nice to have them again.  These are truly very good and much better than your average everyday cheese ball or log, so if you're watching your calories, then just have a slice or two, and no more!  Sounds difficult, but if I can do it, so can anyone.  Plus these make great gifts!
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Pepperoni Cheese Log
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4 (3 oz) packages cream cheese, softened
1/4 cup mayonnaise
1/8 tsp. garlic powder
1/3 cup Parmesan cheese
1/2 tsp. oregano
1 (8 oz) package pepperoni, chopped
Chopped pimento-stuffed green olives (for garnish and color)
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In a large bowl, combine the cream cheese, mayonnaise, garlic powder, Parmesan cheese, oregano, and pepperoni; mix well.
Form the mixture into a log.
Chill in the refrigerator for at least 24 hours for the flavors to marry and blend.
Garnish with chopped green olives.
Serve cold with crackers.
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Chicken Cheese Log

2 (8 oz) packages cream cheese, softened
1 (1 oz) package ranch dressing mix
1 (5 oz) can of chunk white chicken, drained OR use the same amount of leftover chicken from making chicken broth (shredded).  We make chicken broth (brodo) every holiday for the Tortellini in Brodo and have a lot of left over cooked chicken.
1/2 cup chopped pecans

In a medium bowl, combine the cream cheese, ranch dressing mix, and chicken.
Form the mixture into a log.
On a piece of wax paper, spread out the chopped pecans.
Roll the log in the pecans until it is completely coated.
Wrap in plastic wrap and refrigerate for at least one hour. 

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In the kitchen cooking up some love:  my daughter, Lauren, Ashleigh (standing on a step stool), my sister, Kelly, and my mother, Retha.  Each of them is spreading more holiday cheer with their Christmas hats!  Kelly has a mistletoe hanging over her forehead on her little hat!

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Pastina Chicken Soup ~ ~ Italian Childhood Memories

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Here's a soup that is near and dear to my heart that evokes childhood memories of my mother's cooking. Made with homemade chicken broth, it is extremely easy to prepare and will warm not only your heart but also your children's hearts.  I say that this is easy with the caveat that simplicity comes after the broth is made.  My mother made her version of chicken noodle soup with homemade chicken broth and tiny, tiny little pasta shaped in the form of stars . . . known as 'pastina'.  This is also a recipe that is representative of the 'cucina povera' (poor food) that my relatives ate in the harsh environment of the Italian mountains in the 19th and 20th centuries prior to moving to America.

My family recipe for chicken broth (Brodo di Pollo) is posted on November 25, 2009.  You can click here for the recipe.

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Who doesn't like chicken noodle soup?  And what soup comes to mind the most when someone is a little under the weather and in need of some warm comfort food?  Chicken noodle soup is just a classic, traditional soup in our culture.
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Pastina in Chicken Broth (Pastina en Brodo di Pollo)

6 cups chicken broth (I make and freeze my own chicken broth, so I always have some on hand ~ recipe posted on 11/25/09, click here)
1 2-inch piece of Parmesan cheese rind
1 cup pastina (any tiny, tiny pasta shape)
2 cups diced cooked chicken, preferably breast meat (optional, my family does not include)
1 cup freshly grated Parmesan cheese (Giada used Romano, which is a nice cheese as well)
Sea salt to taste

In a large stockpot, bring the chicken broth (preferably home-made) and Parmesan rind to a boil over medium-high heat.
Add the tiny pastina noodles and cook until the pasta is tender for about 5 minutes, stirring occasionally.
Add the chicken if used, and heat through about 3 minutes.
Remove the Parmesan rind and discard.
Stir in 1/2 of the cheese.
Season with sea salt to taste.
Ladle into soup bowls and sprinkle with the remaining cheese, if desired.

Serve with warm, crusty Italian bread for sopping up any extra broth.
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Blue Ribbon Grilled Turkey Breasts

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State fairs have been taking place across the country since August and will extend into October in those states where the weather is more warm.  In my home state of Iowa, the fair is always held in August.  Here in South Carolina, the fair is taking place right now, and yet to begin in Arizona, where I used to live, the state fair takes place in October.

When I was growing up, my parents would take us to the Iowa State Fair for one full week!  They would take our pop-up camper and let us loose on the fair grounds to discover all of the animal exhibits, shows and competitions, go to the Midway for the crazy rides and games, and visit the various agricultural, home and garden venues.  We'd come back for dinner that my mother prepared on the park grill on our camp-site and we would sit around and tell the tales of our adventures for the day . . . and then when it got dark, we were able to go back to the Midway to see all of the amusement park rides all lit up!  It was such an innocent time and so much fun!

Each and every day my siblings and I would take the old rickety wooden boats and drift along the rushing water stream through the dark and chilly Tunnel of Love!  It was the only cool place at the Fair in the middle of those scorching August afternoons!  We rarely saw anyone smooching because it was so dark in there, but we sure were looking to see if we could see some stolen kisses between lovers!  But to a future foodie, along with my siblings, I was able to indulge in eating endless and huge amounts of FUN FAIR FOOD!  Giant size breaded pork cutlet sandwiches, corn on the cob, funnel cakes, caramel apples, ice cold root beer, cotton candy, the list goes on and on.  And since the Heartland state of Iowa is blessed with some of the richest soil on the planet, the food bounty is simply incredible.

One year some friends treated us to this blue ribbon winner from the state fair:  Delicious grilled turkey breasts that soak in a 2-hour bath of a flavorful marinade.  It's so easy, you'll make this quite often!  Plus turkey is so good for us in replacement of too much red meat in our diets.

Iowa State Fair Grilled Turkey Breasts (Tenderloins)

2 Tablespoons freshly squeezed Lemon Juice
1/4 cup Soy Sauce
1/4 cup Canola Oil
1/4 cup Dry Sherry or Red Wine
2 Tablespoons minced onion
1/4 teaspoon ground ginger
1/8 teaspoon black pepper (freshly ground if possible)
1/4 teaspoon garlic powder (this is double the amount of the original recipe, but I'm garlic-crazy)
1 pound turkey tenderloins, sliced to your desired widths.

Wash your hands thoroughly.
In a bowl or pan, combine all of the marinade ingredients except the turkey breasts.
Pour the marinade into a self-sealing freezer storage bag.
Add the turkey breasts to the bag and seal it shut.
Place in the refrigerator and marinate for several hours (about 2 hours is good enough).
Remove the turkey breasts from the marinade and grill on direct medium heat for 8 minutes per side or until a meat thermometer registers 170 degrees F, and the turkey is no longer pink.
Discard the marinade.
Serve with your favorite side dishes!
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A richly flavored, aromatic marinade.

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Place the turkey breasts in a self-sealing plastic freezer bag, squeeze it tightly, twist the top so the marinade is completely covering the turkey.  Place in the refrigerator for 2 hours.

State Fair Marinated and Grilled Turkey Breasts
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Web Sites to Purchase Mojo or My Recipe for Homemade Fresh Mojo

Well from the number of emails and comments that I received about my last post on Mojo marinade, it sounds like most of you were like me, in that you had never heard of Mojo marinade before. So I did y'all a big favor! I did a search on the Web for sites where you can buy the marinade and I also included my own home-made recipe version of this signature Cuban marinade. As with every recipe that I try, I make my own adjustments. For this, I added more garlic and cilantro, and I added some lemon juice. Cilantro is not typically used in the traditional Mojo recipes. But we love the bite of cilantro in combination with lime, so that's just how we do it.

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Do You Mojo Your Chicken?

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Mojo marinade, that is!


We have a wonderful friend who was born in Cuba and became a U.S. citizen many years ago. He has shared incredibly delicious recipes with us, that I have never mastered. However, one simple thing that he led me to that both you and I can easily add some Latin zest to any meat or fish is this marinade called "Mojo".
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This marinade is a blend of garlic, onion, citrus, and more in which I give my chicken a nice soak in for a terrific grilled chicken. You can find a bottle or a jug of Mojo in the ethnic/Mexican section of your grocery stores and also in any international grocery store.
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Chicken in Lemon Cream Sauce . . . Pollo in Salsa di Limone e' Crema

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Here is a great Italian recipe worth preparing for your family.  I decided that the recipe needed a little less lemon flavor and so I added cream to the sauce, along with capers and the addition of one of our favorite Italian spice blends. Since we love capers, this version is a little bit 'Piccata' too. But that's what makes cooking so much fun -- all the experimenting!

This recipe is truly one that would be served in an excellent Italian restaurant -- it's that yummy! The chicken is so tender, the breading is so delicate, the combination of the lemon, cream and spices is just perfect.

Chicken in Lemon and Cream Sauce with Capers

What you need:

1-1/2 pounds skinless, boneless chicken breasts

1 cup flour

1 Tbsp. cornstarch

Mrs. Dash Garlic and Herb Blend

Freshly ground Italian sea salt

Freshly ground black pepper

2 Tbsp. butter

2 Tbsp. canola oil

4 large cloves garlic, minced

1/4 cup minced onion

1 lemon to 1-1/2 lemons

1-1/2 cups chicken broth (brodo, which I prepare ahead and freeze)

1 cup heavy cream

1/3 cup capers, drained

1/4 cup fresh Italian flat-leaf parsley, chopped

Pasta, such as Fettuccine, Linguine or Spaghettini

Freshly ground Parmigiana Reggiano (I grind ahead of time and freeze)
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What you need to do:

Preheat oven to 400 degrees.

Get a large pot of water boiling for the pasta.

Tenderize the chicken breasts by pounding them to a thickness of about 1/2" to 1" thick.

In a flat bowl, mix the flour and cornstarch.

Rinse the chicken breasts under cold water, but do not dry.

Season to preference level of fresh sea salt, black pepper and Mrs. Dash Garlic and Herb Blend.

Dredge the seasoned chicken breasts in the flour mixture.

In a large oven proof skillet over medium heat melt the butter and canola oil together.

Add the chicken breasts and cook on each side until golden brown.

Remove the chicken from the pan.

Add the garlic and onion, saute over medium-low heat until tender and golden.

Add the chicken back into the pan.

Squeeze the juice of the lemons over the chicken breasts.

Add the chicken broth.

Add the cream.

Add the capers.

Season again with sea salt, black pepper and Mrs. Dash Garlic and Herb Blend.

Finish cooking the chicken breast and sauce in the oven about 15 minutes or until chicken is cooked through.

While the chicken is baking, cook the pasta to "al dente" (to the tooth).

When finished baking, take the pasta to the plates, lay the chicken breasts on top, ladle/spoon the sauce all over the chicken and the pasta.

Sprinkle freshly grated Parmigiana Regiano cheese on the chicken and pasta.

Garnish with chopped Italian parsley and slivers of lemon rind or slices of fresh lemon.

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Smokey Bacon Biscuit Stuffing

We're back from our family road trip to Tennessee for Thanksgiving. Our daughter and hubbie hosted their first BIG holiday dinner and it was a huge success! The food was incredible! We deep-fried the turkey (Southern style) and there wasn't a morsel of that bird left!

The newest recipe to add to my recipe box is straight from Williams-Sonoma. If you haven't already seen it, here it is for you. My daughter served it for the holiday dinner and I highly recommend it!

Smokey Bacon Biscuit Dressing


Twelve 4-inch cream biscuits, cut into 1 1/2-inch cubes
1 lb. sliced smoky bacon, cut into 1-inch pieces
2 yellow onions, diced
5 celery stalks, diced
8 oz. white button mushrooms, brushed clean and sliced
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. chopped fresh sage
2 Tbs. chopped fresh thyme
Salt and freshly ground pepper, to taste
5 cups chicken stock
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Position a rack in the lower third of an oven and preheat to 350°F.
Spread the biscuits out on a baking sheet. Toast in the oven until lightly browned, 25 to 30 minutes. Set aside. Increase the oven temperature to 375°F.
In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes. Transfer to paper towels to drain.
Pour off all but 3 Tbs. of the fat from the pan. Set the pan over medium heat and add the onions. Cook, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes. Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft, about 5 minutes.
Transfer the onion mixture to a large bowl. Add the bacon to the bowl and season with salt and pepper. Add the biscuits and stock and stir to combine.
Transfer the dressing to a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake until the dressing is lightly browned, about 20 minutes more.

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Italian Turkey Stuffing

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I am sure that everyone is also busy readying for the holidays. Last year we were fortunate enough to serve the needy in our community in our local soup kitchen. Then we simply ate out at an inexpensive buffet restaurant because all of our family members were visiting their other family (of their spouses, etc.). So we just did not fix that great big meal and did not have all the clean up that goes along with it afterwards.



Serving others was a very soul-satisfying experience for us and we hope that you will participate in helping others in their need for food as well. You'll know when it is right for you to do this.

Anyhow, here is a fantastic Italian recipe that I found in Gourmet magazine YEARS AGO! I have adjusted the spices "down" to a level more satisfying to my family. The original recipe was far too spicy to eat.

Turkey Stuffing Italiano

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20 oz. loaf of home-made bread, sliced, toasted, buttered, and cut into 1/2 inch cubes.....(you can also buy and bake frozen bread dough for this)

1 Tbsp. crumbled dried thyme

1 tsp. crumbled dried sage

1 tsp. crumbled dried rosemary (or less since it is so strong)

salt & pepper to taste

3 chopped onions

1 1/2 cups chopped celery & leaves

1 stick plus 3 Tbsp. unsalted butter

one turkey liver, gizzard, and heart -- all chopped

1 pound pork sausage . . . plus 1 tsp. garlic powder

8 oz. whole milk mozzarella cheese (fresh if possible), cut into 1/4" cubes

2 oz. pepperoni, cut into 1/8" tiny, tiny bits

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In a large bowl, toss the bread cubes with the thyme, sage, rosemary . . . salt and pepper to taste.

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In a skillet, cook the onions, celery, AND celery leaves in 9 Tbsp. of butter over medium heat until softened and tender (about 8 to 10 minutes) stirring occasionally and then add this to the bowl of bread cubes.

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In the skillet, cook the giblets in 2 Tbsp. of butter over moderate heat, stirring for 4 minutes or until they are browned . . . adding salt & pepper to taste. Add this mixture to the bread cube mixture.

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In the skillet, cook the sausage, breaking it into pieces, over moderate heat until it is cooked through. Add 1 tsp. garlic and some salt. Add this to the bread cube mixture.

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Add the mozzarella, pepperoni to the bread mixture....toss completely and let cool completely.

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CAN BE MADE THE NIGHT BEFORE! Cover with plastic wrap and keep in the refrigerator until ready to stuff the turkey or bake separately (or both). The aroma will simply amaze you when you open your refrigerator!

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I hope that you enjoy this Thanksgiving holiday recipe gift . . . and that you thank God for your many blessings, no matter how large or small !

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