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Tag Archives: Italian

Frittata with Asparagus, Tomato, and Fontina Cheese

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Let’s jump for joy.  Not only is the week half over, but it’s also time for a new frittata.  I swear, every time I make a frittata I wonder why I don’t make them more often.

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Melt some butter with some olive oil and sauté the asparagus for a few minutes.

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Add the tomatoes for a few more minutes.  Next time I will use halved cherry tomatoes instead.

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Time to go for the gold:  add the eggs.  Don’t forget the S&P, and maybe a teeny bit of heavy cream.

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Cut some fontina into cubes and drop on top.

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Turn the heat down to medium-low, top with a lid, and don’t touch it for two minutes.  Then put it under the broiler for four, but keep an eye on it.

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That gooey cheese is the best part.

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Giada’s book says that this is six side dish servings, which of course means that I cut it into four and ate it for dinner.   This recipe says that it’s 200 calories a serving, based on six, so I guess I did all right.

Eat Well and Savor.

Roasted Baby Potatoes

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With Herbs and Garlic.

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Not much of a story to tell here.  It does get pretty exciting when you have to choose between herbes de Provence or Italian seasoning.  Considering this is a Giada recipe I feel a little guilty that I chose the French option.

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Toss with olive oil and bake for an hour at 400.  Give them a little stir once in a while.   Crispy on the outside and creamy on the inside.

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Don’t be jealous of my little meat and three.  What’s that you say?  You don’t know what a meat and three is?  Neither did I, until recently.  I like to say that I was a Southern Belle in a past life, but I missed out on this phenomenon:  some restaurants in the South you pick your meat and then three sides.

I know, my meat selection is pathetic.  I’ve been on a little bit of late-summer hot dog kick.

Eat Well and Savor.

Linguine with Shrimp, Scallops, and Chorizo

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Oh, I do love a recipe title that uses the Oxford comma.  Thank you, Brian Boitano.

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I also love a recipe that uses 1-1/2 cups of white wine.

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That’s pretty much the end of the story.  Just sauté some diced chorizo and shallots in olive oil, then add the wine and simmer until reduced.  Cook the seafood in batches so that you don’t overdo it and then just toss it all together.

If you happen to be a wimp when it comes to spicy you may want to be particular when you pick out your chorizo.  In other words, don’t make the same mistake I made.

Eat Well and Savor.

 

Affogato

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I know.  This is supposed to be vanilla ice cream, but Giada is a bad influence.  She loves chocolate.  Personally, I wouldn’t turn down chocolate, but it’s not my go-to ice cream flavor.

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This version of the Italian dessert just might change my mind.  It’s actually chocolate gelato with espresso and a dollop of Cool Whip.  I’m sure many Italians are cringing right now, but if I have Cool Whip in the fridge I just can’t bring myself to go the extra mile with the heavy cream and the mixer.

Eat Well and Savor

Steak Florentine

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Where has this steak been all of my life?

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I didn’t take any other pictures; mostly because I didn’t need to.   Truth be told, the sangria had already kicked in.

Even though Giada put this in her book — and I’m grateful that she did — I can’t quite bring myself to call this a recipe.  But I’m going to tell you how to make it anyway.

Rub your T-bone with some garlic.  (Sorry if that sounds dirty.)  Sprinkle it with salt and pepper and grill until cooked to the desired doneness.  While the steak rests sprinkle with lemon juice and olive oil.    Have your knife and fork ready.

Eat Well and Savor.

 

 

Vegetarian Lasagna

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Pay no attention to that extra sauce on the top.  I have sauce issues.

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Let’s start at the beginning:

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It gets better:

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Don’t stop there:

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At this point I obviously got caught up in assembly, because I stopped taking pictures.

This recipe from Giada can be made individually too.  The first layer is white beans and spinach, then the second layer is the chopped up veggies, and then the top is everybody’s favorite: cheese.

In my opinion, GDL deserves props for this move:

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Little bits of butter on top of the cheese.

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Hopefully you have a vegetarian friend to share this with, and if she’s willing to take home a piece in a Cool Whip container that would be cool too.

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Eat Well and Savor.

 

 

 

 

EZ Thin-Crust Pizza

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Sometimes it’s the simplest things that just never occur to you.

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That’s why we need Hungry Girl.  I’ve often said she’s like a super hero.

Pop a tortilla in the oven at 375 for five minutes.  Then flip it over and top it with a little pizza sauce and cheese.  Not just any cheese, mind you; chop up a light string cheese.    That may be the incorrect use of a semicolon, just saying.

Put it in the oven for another five minutes.

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I can’t help but think that this would be a perfect little appetizer.  I’m going to try topping it with some thin ham or maybe some artichokes.  Even better:  a slice of bacon.  I’m pretty sure they will all come in under 400 calories, since the naked pizza is 181.   Is it naked if there’s cheese?  These are the things that keep me up at night.

Crispy and cheesy.  The End.

Wait.   I just had a thought:  black olives!!

Eat Well and Savor.