Happy Easter...

What an amazing time of the year filled with new life, love and all around goodness for all of us to share.

I can remember a s a child preparing for Easter dinner with my grandparents.  Everything revolved around the food - everything always revolved around the food - and that was fine by me.  Nana and Pop would start Easter preparations at the beginning of Easter week.  Meat pies, sweet pies, and homemade macaroni were always at the top of the list along with prosciutto wrapped cantaloupe - my favorite!

What a glorious spread they would serve, never short of anything.  Appetizer, macaroni, main entree, side dishes, fruits, nuts, coffee (black and brown), and dessert.  A five star restaurant would have trouble keeping up the pace with Nana and Pop in the kitchen.  Those memories are etched in my mind forever and as we prepare for this beautiful holiday I hope that your table is filled with the same bountiful goodness, the same delicious aroma of your family's traditional Easter food, as well as peace and love...Happy Easter!

Pizzagaina - Traditional Italian Meat Pie

2 lbs. Ricotta
1/4 lb. Thin Sliced Hard Salami (chopped)
1/4 Thin Sliced Pepperoni (chopped)
1/2 lb. Prosciutto(chopped)
2 Cups Grated Mozzarella
1/2 Cup Grated Parmesan Cheese
4 Eggs
2 (9 inch) Deep Dish Pie Shells
1 Pie Sheet (cut into strips)
Beaten Egg (optional)

Preheat oven to 350 degrees
In a large bowl combine ricotta, meats,cheeses and eggs
Mix well
Evenly distribute among pie shells
Place strips over each pie in lattice pattern
Brush the top of each pie with lightly beaten egg
Bake 1 hour
Remove from oven and cool before slicing
Serve at warm or at room temperature

TGIF...

As promised here is the last recipe for this week!  

Have a great weekend...Enjoy! 

Presto Pesto Pizza
1 Prepared Pizza Crust (We like Mama Mia Thin Crust)
Olive Oil
1 Small Container of Buitoni Pesto Sauce
1 Can Artichoke Hearts (drained and quartered)
Mozzarella Cheese


Preheat oven according to directions of pizza crust
Gently and lightly brush the crust with olive oil
Evenly spread prepared pesto sauce on crust
Place artichokes on top of pesto
Top with mozzarella cheese
Bake according to directions of crust

Market Day Thursday...

With Monday being Wash Day, Iron day on Tuesday and Sewing Day on Wednesday we have to find time for the market right and what better day than Thursday.  So here is the list to take with you to the supermarket for tonight's dinner so you do not forget anything:

1.  Precooked Smithfield Pork Chops 

2.  4 Golden Delicious Apples (2 for the recipe and 2 for snacking) 

3.  Onions (if you need them)

4.  Veggie of your choice 

5.  Rice or potato  

6.  A good magazine 

7.  A small, tasty dessert for sharing 

With very little preparation this is the perfect meal to make before cleaning day Friday!  Enjoy...

Sweet and Savory Pork
4 Precooked Pork Chops (Smithfield)
2 Apples (seeded and diced)
1 Medium Onion (diced)
Olive Oil
Salt / Pepper

In a large skillet coat the bottom of the pan with olive oil
Heat pan on medium heat and add onions
Season with salt / pepper
Cook onions until translucent
Add apples and cook for 6-8 minutes
Add pork chops to pan underneath the apple onion mixture
Reduce heat, cover pan and cook till pork is warmed through about 10 -12 minutes

Macaroni Wednesday...

Macaroni makes everyone smile - at least I think it does because it always makes me smile.  Roni's are so verstitle not only in size an shape but in the preparation.  They cannot be boring.  Eat roni's warm tossed with garlic and olive oil, cold in a salad, eat it as a main course or a side dish, stuffed, baked, smothered in cheese...it never disappoints.   Pasta any night is my favorite night and this recipe from Forkful of Simplicity that makes a great weeknight meal!

Pasta Alla Franny
1 Large Eggplant (diced)
3 Cloves Garlic (minced)
***2 Sprigs of Rosemary (stem removed)
12 oz. Cup Low Sodium Chicken Broth
1 Pint of Cherry or Grape Tomatoes (halved)
Olive Oil
Salt/Pepper
1 lb. Pasta (your choice)

Preheat oven to 350 degrees
Generously salt eggplant cubes and place in a colander to drain (about 20 minutes)
In the meantime spread tomatoes out on a non stick cookie sheet
Coat with olive oil and season with salt
Bake in oven for 20 minutes
Once baked set tomatoes aside to cool
Over medium heat coat the bottom of a pan with olive oil
Add the garlic and rosemary
Season with salt/pepper
Once garlic has cooked about 3-4 minutes
Add the eggplant and stir to incorporate garlic with eggplant
Add chicken broth and lower heat the medium low
Cover leaving the lid off a little bit for steam to escape
Stir occasionally and cook for 20 minutes
In the meanwhile cook the pasta according to directions
Once eggplant mixture has cooked for 20 minutes or until all of the liquid is absorbed
Take the back a spoon and press down on the mixture making a smooth sauce
Add the tomatoes to eggplant sauce
Toss with hot pasta

***To remove rosemary from stem simple run your finger down the stem and the rosemary leaves should fall off for use***

Tasty Tuesday...

A tasty Tuesday night dinner idea.  It is so simple make and so delicious to eat.  Three ingredients is all you need for this dish!  Serve it alongside potatoes and roasted broccoli for a complete meal.  Enjoy!


Boardwalk Pretzel Chicken

4 Boneless and Skinless Chicken Cutlets
Honey Mustard Salad Dressing
1 10oz Package Pretzels

Preheat oven to 350 degrees
Marinate chicken in honey mustard for 20 minutes
***In the meantime crush pretzels in food processor
After 20 minutes take each piece of chicken and coat with pretzels
Place chicken on non stick baking sheet
Bake for 15-20 minutes or until chicken is no longer pink inside and juices run clear

***do not crush pretzels too fine they should resemble small crushed pieces of pretzel
***make sure to discard any unused pretzel crumbs not used to coat chicken