Archive | August, 2016

Matthews Bolognaise Calzone

31 Aug


I made Bolognaise and gave a container to all my children.

Matthew decided to make a calzone with it and I have to post it because it was so delicious.

One half a pound of pizza dough

Three to four heaping tablespoons of COLD bolognaise

1/4 pound mozzarella cheese

Two slices Muenster or Provolone cheese

One tablespoon Parmesan Cheese

Preheat the oven to 500 degrees.

Grease a pizza pan with Crisco just in the calzone spot.

Flatten out the dough to the size of a big dinner plate

Place the cheese in the middle then add the bolognaise

Fold the top dough over the filling then fold the bottom dough over that,

Its like you are folding a business letter into thirds.

Take the sides and flatten them and fold them under the calzone that only has one layer of dough.

Now you have a pretty pouch

Place on the baking pan

Bake for about 8 minutes then turn the temperature down to 450 degrees for another ten minutes or until the calzone in nice and brown.

This is a showstopper



Pizza and eggs

29 Aug


Don’t go yuck yet

There is a bakery called Calvitos and they make a tomato garlic pizza to die for.

So I bought a pizza and with the couple of slices left over we had breakfast

Heat the pizza in the toaster oven

Fry one or two eggs and place on the pizza

Garnish with avocado slices

Top with some hot sauce and it is a delicious meal

This was so good it is blog worthy.

New Bolognese Recipe

18 Aug


My son mentioned bolognese and I had to make it.

Of course I didn’t have my recipe so I decided to wing it because I have made it so often.

This recipe serves at least eight good eaters with leftovers.

1/2 pound pancetta

4 onions

8 cloves garlic

5 celery stalks including the leaves

4 big carrots

1/2 cup olive oil

3 to 4 pounds ground veal

One pound ground pork

2 1/2 pounds ground lean beef

8 beef bouillon cubes

3 small cans tomato paste

One large can of diced tomatoes with the juice

2 cups white wine

One cup cream

One cup milk

One teaspoon oregano

Two teaspoons thyme leaves not ground

One teaspoon black pepper

One teaspoon salt then add more if needed

Take out a big pot

Place the pancetta into the food processor and process till it is tiny diced pieces.

Place into the pot and cook till it is rendered down ,brown and smells great.

Add the garlic, onions, celery and carrots into the food processor and add to the cooked pancetta.

Cook about ten minutes on medium heat till everything is soft.

Add the 1/2 cup oil and the veal, pork and beef.

Stir often to break down the meat into small pieces.

When it is fully cooked try to skim off some of the fat but leave the delicious juices

Add the beef bouillon cubes

Then add the wine and cook down about ten minutes till the wine smell is gone.

Add everything else.

The oregano, thyme, salt, pepper , tomatoes, tomato paste, milk and cream.

Adjust your salt now

This is the time when bolognaise has to be babied.

Put on a medium simmer and stir, stir and stir.

Make sure the heat is not too high and you have a good pot that doesn’t stick.

All the flavors are blending now so keep a lid on and off and stir for about three hours.

I keep mine on the stove and just stir it every ten minutes because I love the smell

You can put it in a crock pot if you like but I really never use one.

Serve with fresh pasta

I always put some sauce in a bowl, then the cooked pasta and then add more bolognaise on top.

Add fresh grated cheese, fresh basil and garlic bread.

This is a great meal







Gazpacho with Pan Seared Flounder

16 Aug


This is one of my favorite meals especially in this hot weather.

Most people don’t eat  in the heat but I just find light things to cook.

One container of grape or yellow tomatoes

One teaspoon salt

1/2 teaspoon black pepper

1/4 cup olive oil

5 big beefsteak tomatoes

One large English cucumber

One large onion

5 cloves garlic

1/2 fresh parsley

One big green pepper

One red pepper

1/2 jalapeño and make sure you remove the seeds

3 tablespoons fresh chopped cilantro

One small can of tomato sauce

The juice of half a big lime

2 tablespoons balsamic vinegar

Get your food processor out because you will save a ton of time.

Place the onion, garlic and salt in the machine and process till smooth

Add the grape tomatoes and oil and blend till smooth

Pour into a bowl

Quarter the tomatoes and place into the processor

Pulse till they are chunky, similar to a  dice

Pour into the same bowl with the garlic, onion and tomatoes

Do not skin the cucumbers just cut them into chunks and place into the processor and pulse till the same dice is achieved

Pour into the same bowl

Cut the peppers into chunks with the parsley and process to the same size dice

Add the can of tomato sauce, lime juice, balsamic vinegar and the cilantro

Stir everything and adjust the salt .

My jalapeño was so hot I had to add a can of diced tomatoes and it still had a good kick. Be careful with these little peppers

Cover and put into the refrigerator.

2 pounds of flounder fillets

Salt, pepper, lime juice and garlic powder

Heat a nonstick pan with one tablespoon oil and 1/2 tablespoon butter

Season the fish on both sides and pan fry till there is a brown crust then flip over for another minute

Do not touch the fish while it is cooking because it will break apart

Cook the fish in batches and don’t crowd the pan.

It doesn’t take very long

Drizzle the fish with lime juice as soon as it comes out of the pan

Spoon the gazpacho into a bowl and top with a fish fillet

Garnish with a lime wedge. slices of cucumber, hot sauce and sour cream

I felt so healthy after I consumed large quantities.


One Pot Alfredo Pasta

11 Aug


I love these one pot pasta recipes.

Its the perfect amount for two servings and only one pot to clean.

8 ounces of linguine or fettuccine dry pasta

2 cups whole milk

One cup of water

One clove of garlic

3 tablespoons butter

1/2 to 3/4 teaspoon salt

1/4 teaspoon corse black pepper for garnish

One cup of grated Parmesan or Romano cheese plus extra on top of the pasta

Put the pasta, milk, water, salt, butter and garlic in a saucepan and bring to a boil.

Stir often so the pasta does not stick together.

Lower the heat to simmer and place a lid on the pot.

Cook for about another 15 minutes.

The pasta has to be cooked and the liquid absorbed a little.

If it get too dry add some extra milk.

Take off the heat and add the Parmesan cheese

Sprinkle with black pepper and extra cheese

You can also add peas, bacon, ham, sausage or broccoli

This is so fast and very good

Eat this right away because it does get thick.



Pork Kabobs

5 Aug



Two to three pounds of pork tenderloin tips

Cut into one inch pieces

1/2 cup olive oil

One tablespoon rosemary

One teaspoon oregano

1/2 teaspoon garlic powder

One teaspoon salt

One teaspoon black pepper

The juice and zest of  a lemon

8 cloves of garlic

Let everything marinate overnight in the refrigerator

Soak the wooden skewers in water for at least one half hour

Thread the meat on the skewers

Make sure you add the clove of garlic on each skewer . When it is cooked it is delicious.

Grill the meat on medium high heat till done

Remember pork can be medium rare. I like medium well.

Serve with grilled vegetables, pilaf and a big salad.




Tomato Feta Salad

2 Aug


Two handfuls baby arugula

Two large tomatoes

Two slices red onion

One cup crumbled french feta cheese

1/4 cup olive oil

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

Mis the arugula, tomato and onion with the oil, oregano, garlic powder, salt and pepper

Place on a plate and top with the feta

French feta is a creamier cheese with with a delicate flavor. It is my favorite feta.

This salad is fast, easy and delicious

It also tastes great as a sandwich in a crusty bread or fresh Syrian bread