Archive | June, 2016

Feta Macaroni Salad

29 Jun


This is a recipe I found on Pinterest and I love it AND changed it just a little.

One cup of yogurt or sour cream

1/3 cup mayonnaise

1/2 cup feta cheese

One clove of diced garlic

One teaspoon red wine vinegar

One teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

Two tablespoons olive oil

Put everything in a blender till smooth

Set aside.

12 ounces jumbo spiral pasta

2 small jars of marinated artichoke hearts, drained and cut into small pieces

One cup of mixed olives but mostly Kalamata

1/4 cup sliced sun dried tomatoes packed in oil

1 small  diced seeded cucumber with the skin

1/4 cup diced red onion

1/2 cup good French feta

2 tablespoons chopped fresh dill. Only use fresh dill

1/4 cup sliced banana pepper with two teaspoons of the brine.

Mix everything together and toss with the dressing.

Sprinkle with extra feta cheese, olives and a little extra dill


Andrew’s Smoken Ribs

24 Jun


My oldest son has a smoker which is a big green ceramic grill.

He has smoked everything and to be honest I don’t like that smokey flavor.

This year he is hitting it out of the park.

He has perfected the art so that everything is cooked, juicy and not heavily smoked.

This is the third time he made ribs and chicken and I love everything. Of corse that is not a surprise.

Use whatever kind of ribs you like.

I used country style and baby back plus chicken breasts on the bone and with the skin on.

Andrew found this fabulous rub in Lowes called RUB SOME BUTT.

It is a BBQ Rub that has vinegar in it.

All he does is shake the rub on the meat and let it sit for a couple of hours in the refrigerator.

He grills everything low and slow.

That means 250 to 275 degrees for four to five hours with the grill covered.

At the very end of cooking he painted Sweet Baby Rays BBQ Sauce on the ribs and finished everything off on the grill not the smoker.

OMG !!!!

These are so good.

Make a salad and supper is done.




Angies Pasta with Tuna

20 Jun


This can be on the table in 2o minutes.

My Mom used to make this on Friday nights in the summer.

She could have made it in the winter but never did.

I love it and hopefully you will too.

Two cans of chunk tuna packed in oil. Solid white in water is too dry.

4 cloves sliced garlic

1/2 chopped onion

5 tablespoons olive oil

One can diced tomatoes

6 fresh basil leaves plus more for garnish

1/4 to 1/2 teaspoon red pepper flakes

4  tablespoons capers with the brine

1/2 cup crumbled  feta cheese

12 ounces of your favorite pasta. I used a small rigottoni.

Saute the onion and garlic in the oil till it is soft.

Add th tomatoes and bring to a boil then a low simmer

Add the tuna with the oil, capers, basil, pepper and cheese

Simmer on low to keep it warm

Boil the pasta according to the package direction.

Remember to always undercook it a little.

Save 1/2 cup of the the pasta water and drain the rest of the pasta.

Put the pasta in the tuna and tomato sauce and cook on low till all the pasta is coated with the sauce.

This is when you might need the pasta water. If it isn’t dry don’t use it

Garnish with  extra fresh basil leaves

Serve immediatley

This is a second bowl supper



Magnolia Bakery’s Banana Trifle

7 Jun


My oldest daughter lived in Manhattan for years.

We would go to visit her and she took us to all the places she couldn’t afford.

Magnolia Bakery was one of these little shops that you could easily spend a fortune.

We did and she was so happy.

She even bought me their fabulous cook book.

I found this recipe on Pinterest.

It is easy, decadent and delicious.

1 1/2 cups water

2/3 cup of vanilla instant pudding

1 (14-ounce)can sweetened condensed milk

3 cups heavy cream

1 (11 ounce) box of vanilla wafers

4 to 6  sliced bananas

Sprinkle of cinnamon on top

Mix the water, pudding mix and condensed milk  till smooth.

Chill till it is set, at least four hours.

Whip the three cups of whipped cream till it is stiff.

Fold the whipped cream into the pudding

Start layering the trifle with one third box of vanilla wafers,

one third of the banana slices  and one third of the whipped cream mixture.

Continue to do this until everything is finished ending with the cream.

Sprinkle  lightly with the cinnamon

Cover and chill for at least one hour.

I had to give away the leftovers because I would have devoured the entire bowl tonight.





Roast Pork, Broccoli Rabe and Provolone Sliders

1 Jun


My fourth son had a business trip in Philadelphia a couple of weeks ago.

Of course when he came home I asked him all the important.

How was your trip?

Was the hotel clean?

Did you have to go alone?

Did you meet anyone?

And finally…..

What did you eat??

He told me about the pork sandwich and I had to make some.

I was having a brunch and decided to make  these  sandwiches into sliders.

One whole boneless pork roast

Salt, pepper and garlic powder

One can of  defrosted lemonade

Mix everything together and marinate for 24 hours.

Bake in a preheated oven at 375 degrees till the meat thermometer reaches pork roast.

If you can grill it that would be perfect.

Let it cool and then slice the roast very thin.

Set aside.

Cook the broccoli rabe and squeeze it dry. You don’t want a soggy sandwich

Recipe on the October 15th blog

Make a dressing of mayonnaise and mustard with just a little honey.

Take a nice, fresh roll and cut it in half.

Spread the dressing on one side and some of the pork drippings on the other side.

Put three to four slices of pork on the roll

Place two tablespoons of rabe on the pork

Place one slice of provolone cheese  on top.

Cover tightly with foil and heat till the cheese melts.

Make a lot because they are delicious.

By the way, my son wouldn’t tell me anything else about the trip.