Welcome to my 100th Blog Post!! & Three Top Blog Recipes

Welcome to my 100th Blog Post!! On January 18, 2011, I introduced my first post into the food blogging world. I remember being very excited about sharing my thoughts with you. When I started my blog I had said, “That you would find plenty of family stories and recipes that have been passed down from generation to generation. Family, Food and Love seems to tie it all together very nicely, that you can’t have one without the other and I will also share stories of my life growing up in my Italian family.” Now, at 100 posts I think I have overwhelmed myself as well as you, my readers. “Family Plus Food Equals Love,” I think has taken on its own personally. It has evolved from a small personal blog into a great deal of information, research, plus family stories, and a wonderful source for finding delicious simple recipes.

 
I get great pleasure from writing this blog as it gives me the opportunity to share with you my readers two of my loves and that is; writing and my family recipes. Your inspiration and willingness to continue to read my words are very encouraging. I had no idea that people from across the world would welcome my writing. I originally thought that my readers would be just my friends and relatives, but I had no idea that my blog has been viewed over 24,400 times (and counting) plus 126 countries. Out of that 24,400 people more than half are coming back to read my posts every week. You all are just amazing!

With that being said, I need to say “Thank You” to all of my readers, here in the United States and also to my International readers as well. I have to say a special Thank You to my new foodie friends who post comments and suggestions. Finally to my friends, family, and my mom (Madeline) in particular who has given me encouragement and shared the recipes of our family members. There is also a special friend who I have to say “thanks” to and that is Daniela. If it wasn’t for her effortless help in teaching me many new computer skills, I don‘t know how I would have posted many of my stories and photos.

I am honored to share with you an award that I received from Raquel, of eRecipe.com. I was chosen as “Chef of the Week” (June 8 to June 14, 2012) Thanks Raquel. I was also very thrilled that two of my friends Christine and Jodie presented me with Blog Awards. Thanks, to my very thoughtful friends.

 My top blog was on May 6, 2011. It was my post on “Happy Mother’s Day: la festa della Mamma” and the recipe is an “Italian Frittata”. http://familyplusfoodequalslove-dottie.blogspot.com/2011/05/happy-mothers-day-la-festa-della-mamma.html My readers seemed to really love this recipe especially in Italy. My Flag counter views showed me that 310 new visitors and a total of 862 people read this post for that day alone. Totally amazing! Thank you!
I thought it would be fun to go back and revisit my three top blogs and the recipes that I posted with them.

My second top blog post was on December 13, 2011. This was, “12 Days of Christmas Day 1” and my recipe is called “Struffoli”. http://familyplusfoodequalslove-dottie.blogspot.com/2011/12/12-days-of-christmas-day-1-struffoli.html  I had posted one story and recipe for each day of the 12 days of Christmas. This was much fun to share my family recipes especially at Christmas, which is my favorite time of the year. Struffoli are towers of little fried dough balls that taste like tiny pillows of bliss covered with sweet honey and candy sprinkles. My readers loved this blog post and I’m sure many made this recipe for their holiday table.

My third, top blog post was on October 13, 2011 and it was a story about the “Eurochocolate in Perugia, Italy & Easy Chocolate Cream Filled Torte”. http://familyplusfoodequalslove-dottie.blogspot.com/2011/10/eurochocolate-in-perugia-italy-easy.html The recipe that I added is so decadent and very easy to make. This was a big hit with my readers especially anything made with chocolate.

I do hope that you try all my recipes and continue to enjoy reading my blog. Please feel free to post comments or suggestions at any time. Thanks for following me and here’s to the next 100 posts!
 

Till Next Time………..

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

Italian Culture & "Sofia's Peas And Pasta"

A few days ago I was watching a video called “Discovery Atlas: Italy Revealed.” It depicts the passionate culture of Italy as it follows six stories of Italians, including a jockey participating in a traditional “palio,” to a former fisherman trying to set a diving record off Sicily’s coast, to the Missoni family of the fashion world, and a Venetian gondolier’s attempt to keep his family in his native city. I was amazed while I was watching this very scenic and heart warming video. It brought to mind that the Italian people are on a journey, that features many cultural customs such as fashion, cinema, food, music, and architecture just to name a few.

When the Italian’s came to the United States, they developed many customs that were not part of their lives before they came here; creating a culture that is independent of any other. As I continued to think about this, I thought that it would be an interesting subject to share with you my readers about Italy‘s cultural icons.

Giovanni & Sofia
(my great grandparents)

Since, my great grandparents came from Italy to the United States I can understand the culture behind my family's heritage. It must have been extremely challenging for them to come to another country, with another language and now have to learn how to fit in with other customs that they did not understand. I feel very blessed and honored to have come from a background of exceptionally strong and dedicated men and women to seek a better life for their families. Here are some of the famous Italian Cultural Icons that may give you a better understanding of why Italy is the birthplace of Western Culture and is often nicknamed ll Bel Paese (The Beautiful Country).

Architecture: Italy has a very broad and diverse architectural style. Some famous structures are the Coliseum, Tower of Pisa, Grand Canal (Venice), Sistine Chapel, and St Peter’s Square (Vatican).

Visual Art: Over the centuries, Italian Art has gone through many changes. Italian painting is traditionally illustrated by warmth of colors and light. Some famous paintings and figures are Mona Lisa by Leonardo da Vinci, Michelangelo’s David, others by Raphael, Donatello, Caravaggio, and Botticelli. Many of these artifacts are religious in nature.

Literature: The basis of the modern Italian language was established by the poet Dante Alighieri (The Divine Comedy), Boccaccio, Leopardi, Petrarch (invented the sonnet), Giordano Bruno, and Niccolo Machiavelli.

Music: From folk to classical, music has always played an important role in Italian culture. The Italian Opera, O sole mio, Antonio Vivaldi, Giuseppe Verdi, Toscanini, Rossini, Puccini, Pavarotti, Andrea Bocelli, and Enrico Caruso.

Cinema: The Italian film industry was born between 1903 and 1908. Some famous icons are, Dario Argento, Rossano Brazzi, Federico Fellini, Isabella Rossellini, Marcello Mastroianni, Sophia Loren, Gina Lollobrigida, Anna Magnani, Roberto Benigni and Dino De Laurentiis.

Fashion and Design: Italian fashion is regarded as one of the most important in the world. Milan, Florence, and Rome are Italy’s main fashion capitals. Armani, Roberto Cavalli, Dolce & Gabbana, Ferragamo, Gucci, Prada, Pucci, Valentino, and Versace.

Italian Cuisine: Ingredients and dishes vary by region. Cheese and wine are major parts of the cuisine, playing different roles both regionally and nationally. Some famous dishes include pasta, pizza, lasagna, focaccia, gelato, bread, olive oil, salami, Parma ham, coffee, and cappuccino.

Famous Places: Adriatic Sea, Bologna, Calabria, Catania, Emilia-Romagna, Mt. Etna, Florence, Genoa, Lake Como, Milan, Modena, Naples, Pisa, Rome, Perugia, Parma, Sardinia, Sicily, Turin, Tuscany, Tyrrhenian Sea, Venice, Verona, and Mt. Vesuvius.

Italy is filled with beauty, culture and history. There is so much more to this boot shaped country and its people. My recipe this week is one that my great-grandmother Sofia passed down and eventually it was taught to me. It is a simple but yet very tasty dish that is from Calabria, where my mother’s family originated from in Italy.

"Sofia’s Peas & Pasta"

Ingredients:
Ditali, Shells or any small pasta -1 lb
1 pound of fresh or frozen peas
2 large onions sliced
Garlic 1 clove sliced
Oil olive, coat pan
Salt and pepper to taste
Grated Pecorino Romano to taste or to top dish

Directions:
In large pot bring salted water to a rapid boil. Cook pasta according to directions until the pasta is al dente. Meanwhile heat olive oil in pot and add sliced garlic. Now add onions when garlic is softened and color is light. Sauté onions till soft and translucent. Next add peas, plus a small amount of pasta water to coat peas. Add salt and pepper, cook until tender. By this time pasta should be cooked, drain and add to peas with onions. Mix well and add grated cheese to top your dish. Serve immediately. Yields: 4-6

Till Next Time……….. 
Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

National Pickle Month & An Italian Giardiniera Recipe

Do you love pickles? Well if you do then this blog post is for you! July happens to be National Pickle Month. The pickle is one of America’s favorite “side” condiments. Pickles are used for snacking, serving with a hamburger or sandwich and making a tangy relish. A pickle is simply a cucumber that has been pickled in a brine vinegar and left to ferment for a period of time. Cucumbers were first pickled about 4,400 years ago in Mesopotamia. The pickling process was also known to the Ancient Greeks; Aristotle was to have praised pickled cucumbers for there healing effects. Today, this tangy pickle juice is used by many professional athletes to fight off muscle cramps. The benefits of this juice are that it replaces essential electrolytes that are lost due to physical activity, especially on hot and humid days. So instead of drinking sports drinks that contain sugar and other additives, choose to drink some pickle juice. Who knew?

Pickled cucumbers became popular in the United States due to the influence of the cuisine of European immigrants. Soured cucumbers are most commonly used in an assortment of dishes for example; pickled-stuffed meatloaf, potato salad, chicken salad, or egg salad. They can also be deep fried. There are many varieties of the pickle. They can be sour, dill, or sweet and take on many shapes such as large, midget, gherkins, spears, sliced round (chips), and deli slices.

Some Pickle Fun Facts:
The pickle was brought to the New World by Christopher Columbus--George Washington, John Adams and Dolly Madison liked pickles--Cleopatra claimed pickles contributed to her beauty--Dill pickles are the most popular.

The “Christmas Pickle” is an Old World German tradition related to the Christmas tree. In this tradition, a family decorates its Christmas tree with ornaments including one pickle. On Christmas morning, the first child to find the pickle hidden in its boughs would get a special gift and would supposedly have a year of good fortune. This tradition is commonly believed by Americans to come from Germany, but this is probably fictional. In fact, the tradition is widely unknown in Germany. These pickle ornaments can be made in glass, and even crocheted. I crocheted Christmas Pickles many years ago and gave them to my nieces and nephews for stocking stuffers. Now it has become a tradition to see who can find the pickle first.

We are pickle lovers in my family, especially my dad. Every time we go to a restaurant he always asks for extra pickles. His preference is the kosher dill ones. I prefer the sweet gherkins. No matter what shape or flavor I can say we definitely are a pickle family. Italian Giardiniera is a mix of pickled vegetables that are in vinegar and are typically eaten as an antipasto or with salads. In Italian it is also called “sotto aceti”, which means “under vinegar”. This mix of flavorful spicy vegetables is very common in many Italian kitchens. It is truly a favorite and my niece Lauren loves it so much that when she comes home from school she has some Giardiniera with slices of sopressata (Italian Dry Salami) for a snack. 

My recipe this week is one that I love to make. It is not hard, just takes patience, and it is from one of my favorite shows “Ciao Italia” with Mary Ann Esposito. I hope that you try these pungent pickled vegetables. Mangia Tutto!

Pickled Vegetables or Italian Giardiniera

Ingredients:
2 1/2 cups cut up vegetables, such as:
Sweet green, yellow or red bell peppers
Cauliflower
Carrots
Pearl or Cipollini onions
Pepperoni (hot green peppers)

Pickling Mix:
3 cups distilled white vinegar
1 teaspoon pickling salt
1 1/4 cups of water
3/4 cup of sugar
1/4 tsp each whole mustard seed, celery seed, cloves, fennel seed, allspice, and peppercorns

Several new canning jars with lids, either 8 or 10 oz or quart size. Have a pan of ice water ready for “shocking” vegetables. Be sure all veggies are free of blemish, washed, and cut into uniform size, about 1-inch pieces.

Directions:
Fill a large pot with water and bring it to a boil. Add 1 tablespoon of table salt and cook the vegetables for about 2 minutes (each group separately). With a slotted spoon, transfer the vegetables to the pan of ice water. Allow the vegetables to cool for a minute and then drain them in a colander and set aside.

Combine the vinegar, pickling salt, water, and sugar in a saucepan. Bring the mixture to a boil. Turn off the heat.

Mix the dry spices together in a small bowl and divide them among the jars. Fill the jars with the vegetables, leaving about 1/4-inch space at the top. Pour the vinegar mixture over the vegetables to cover them. Cap and allow the jars to cool before storing in the refrigerator. Use after two days or keep refrigerated for up to a month.

Till Next Time……

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

It's "Christmas In July" & A "Raspberry Trifle" To Keep Cool

It has been extremely hot across the country this summer so far. Everyone is wishing for some relief from the heat. Aren’t you? As we think about the fall and winter with those crisp cool nights we know we can‘t change the season, but we can dream of “Christmas in July!” That is what many people do year after year. It’s an unofficial holiday which refers to a Winter-Christmas-themed celebration held in July.

The specific beginnings of the “Christmas in July” tradition are not very clear, but it is believed to have started in Europe, as a way to celebrate Christmas in the summer. It is often said that a group of Irish tourists who went on vacation in the Sydney’s Blue Mountains in the summer months of July in 1980, were overjoyed at the sight of snow there. It is believed that these travelers convinced the owner of a local hotel in the Blue Mountains in New South Wales to hold a party called “Yulefest”. The idea was an instant hit and now each year in July they hold a Christmas Party. Hence forth “Christmas in July” became a tradition and continues to this day with a festival and many celebrations.

In the Northern hemisphere there are parties that are given in July that mimic Christmas celebrations, bringing the atmosphere of the holiday but with warmer temperatures. In the midst of the scorching summer months, people have parties which may include Santa Claus, ice cream and cold foods. In the United States, this festival has become highly commercialized. It is used more often as a marketing tool than as an actual unofficial holiday. Many retail stores offer special “Christmas in July” sales that started in about 1950. Restaurants offer special discounts and even television stations show re-runs of Christmas specials. The shopping networks like QVC and the HSN have also included shows that are titled “Christmas in July”. This is mainly because most retailers tend to sell Christmas items in July to make room for next year’s inventory and before the “Back to School” shopping period begins in August.

Some families love this concept of “Christmas in July,” especially if their family members are scattered across the states, because it is easier for them to have a get-together in July when the weather is more favorable for a vacation, rather than in the freezing winter months when long distance travels are really hard. Celebrating “Christmas in July” can take place at any time during the month of July. At the Bakken amusement park in Denmark, Christmas is celebrated in July for three days and witnesses the annual World Santa Claus Congress, attended by Santa Clauses from all over the world, accompanied by their wives and elves. Then, there are those individuals that choose to celebrate “Christmas in July” just because it is a transparent excuse to have a party.

　
My readers know that I love Christmas! This concept is a wonderful way to spread cheer and have fun in the summer no matter what way you celebrate “Christmas in July”. It is a great way to deal with the heat of the day. My recipe this week gives us the opportunity to celebrate the summer and “Christmas in July” together. It is called a “Raspberry Trifle”. This recipe is from Taste of Home magazine. You can make it ahead of time and refrigerate so it is nice and cold, especially for summer parties. Each spoonful is a bit of heaven as you can taste the sweet berries, mixed with the tart and a creamy texture all wrapped in one simple bite. Enjoy and try to stay Cool!

Taste of Home

Raspberry Trifle Recipe
Prep: 20 minutes & chilling
Yield: 12-15 Servings

Ingredients:
1 loaf (10-3/4 ounces) frozen pound cake
1-1/2 cups of heavy whipping cream
3/4 cup of sugar, divided
2 packages (8 oz) cream cheese, softened
2 teaspoons lemon juice
1-1/2 teaspoons vanilla extract
2 packages (10 oz) frozen sweetened raspberries, thawed
2 tablespoons baking cocoa
1 box of fresh raspberries
1- 3-quart glass trifle bowl

Directions:
Slice cake into 18-20 slices about 1/2 inches thick, set aside. In a bowl, beat cream with 1/4 cup of sugar until stiff peaks form. In another bowl, beat cream cheese, lemon juice, vanilla and the remaining sugar. Fold in 2 cups of the whipped cream; set aside for topping. Drain raspberries, reserving juice; set berries aside.

Line the bottom of a 3-quart glass bowl with a third of the cake slices. Drizzle with some of the raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with the remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate for 4 hours or overnight. Garnish with fresh raspberries.

Till Next Time.............
Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

“Wrap”- This Around Your July 4th Celebration!

Wishing you, my readers a Happy 4th of July! We're so grateful to live in this great Country and to celebrate the birth of our Nation. Most of us celebrate our Nation’s birth filled with family gatherings, picnics, barbecues, parades, and showing a great emphasis on the American tradition of Freedom. Many people display the American flag outside their homes or buildings. The most common symbol of Independence Day is the American flag, but other symbols include the Statue of Liberty, Ellis Island, and in New York harbor where you can see the Macy’s fireworks display. I have to mention our thanks to the servicemen and women who have been fighting for our freedom and keeping our country safe. These are the people that our founding fathers would have called our heroes!

As July is upon us, the summer is really heating up. We are in the middle of our second heat wave here on Long Island. I’m sure you, like most people are preparing your menus for this July 4th for family cookouts. That means grilling hamburgers, hot dogs, ribs, steaks, chicken, and veggies. Wraps are a great addition to your BBQ grills. I’m not talking about the wraps that you eat, (even though I will be sharing a wrap recipe later in my post) but wrapping food in something to give it a unique flavor and aroma. Some foods that you may cook on the grill may be small and may drop between the grates which would spoil your meal. So, what comes to mind, is foil. 

Aluminum foil is a great way to steam and cook vegetables as well as fish. Wrapping your foods with foil will keep all your spices in and it is an easy clean up as well. Besides using foil, there are many other ways to wrap your foods in. Here are some tips that can help you on using wraps for your July 4th cookout. If you plan on grilling corn on the cob, save some of the husks for wrapping your vegetables. A corn husk can give a slight sweetness to whatever is wrapped in the husk. Swiss Chard, Kale leaves and Collard greens brushed with some olive oil can also be used to house your recipe, just make sure it is closed tightly. Collard greens have thicker leaves than Swiss chard so that is a good green to use on your grill.


Don’t overstuff, less is more and don’t overcrowd the grill either. You want to cook everything evenly and you want the heat to circulate around your packets. Corn husks, fresh or dried have to be soaked at least an hour before grilling to reduce chance of burning. One more tip is, instead of using bamboo skewers for vegetables, use rosemary branches instead. Make sure you pull the leaves off and use your bare branch for your skewer; it will flavor your veggies or fish delightfully.

Now, to the wraps you can eat. The “wrap” sandwiches are variations of traditional sandwiches, but the bread is different. They are basically made of a flat type of bread and is spread with a hot or cold filling and rolled up. Wraps are a great way to use up leftovers, but your imagination is endless. To create a wrap, it is best to prepare all of your ingredients before you start. To assemble, either spread ingredients over the entire roll, leaving a 1-inch border all around, or spoon filling in a row down the center of the roll. Once it is filled, fold one end of the roll over the filling about 1-inch (this will keep filling from falling out the end). Then fold the other side of the roll over filling and now roll into a bundle. Next, wrap your wrap in clear plastic wrap and refrigerate. This will help keep the rolls shape. Then you can cut your wrap diagonally or in round rolls and enjoy.

My recipe this week is a wrap that I created for a lunch with my sewing group. I call it my “Chicken Surprise Wraps.” Everyone loves these flavorful wraps. This recipe is a very easy and refreshing. It’s an enjoyable way to have a cool July 4th celebration. Enjoy!

 “Chicken Surprise Wraps”

Ingredients:

2 Flour Tortilla 12-inch Fajita size (8 count)
2 boxes Perdue Shortcuts Chicken strips (9 oz)
1 package of pre-washed spinach leaves (6 oz)
1 box Oscar Mayer Bacon fully cooked (12 count)
1 bag of Diamond Sliced Almonds (2.25 ounces)
1 bottle of your favorite Ranch dressing mix
2 jars of Roasted Peppers (olive oil & garlic) (12 oz)

Directions:
Spread 2 tablespoons of Ranch dressing in center of each tortilla. Layer with the spinach leaves, a couple of strips of chicken, 2 slices of bacon, piece of roasted peppers, and then sprinkle with a hand full of sliced almonds. Roll up tightly and cut in half. Keep in refrigerator till ready to serve. Serves: 8-12 according to how much you put in them.

Till Next Time……..

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.

Everything Is Coming Up Onions! Plus A Tuscan “Onion Soup” Recipe

Everything is coming up Onions! All types, sizes and colors are all around us. They are sold in grocery stores and farmers markets all across the United States. Some onions are highlighted at sporting events, have been featured in movies, and written about in books. They add flavor to recipes for everything from breakfast to gourmet dinners. Onions can be eaten with your fingers, dipped in sauces, and covered with spices. You can eat them raw, grilled, cooked in soups, and caramelized or sautéed. So, come on with me and let’s see what onions are really all about.

The onion is believed to have originated in Asia, but it is likely that they may have been growing wild on every continent. Dating back to 3500 BC, onions were one of the foods that did not spoil during the winter months. The ancient Egyptians worshipped the onion, believing that its spherical shape and concentric rings symbolized eternity. In the Middle Ages, onions were used to pay rent and were given as gifts. Native American Indians used wild onions by eating them raw and cooking them. Onions not only provide flavor; but they also provided health benefits as well.

Italian Cippolini Onions


Did you know that Onions are high in energy and water content? They are low in calories, and have abundant amounts of B6, B1, and Folic acid. Chemical compounds in onions are believed to have anti-inflammatory and antioxidant properties. Raw onions have also been helpful in reducing swelling from bee stings. In the USA products that contain onion extract are used in the treatment of topical scars. According to an American chemist the chemicals in onions also have the potential to alleviate or prevent sore throats. While members of the onion family appear to have medicinal properties for humans, they can be deadly for dogs, cats, and guinea pigs.

Onions come in an assortment of sizes, colors, and shapes. Yellow, red, and white are the three colors of onions. Yellow onions are full-flavored and are mostly used in cooking. These onions turn a rich, dark brown color when cooked. The red onion, with its wonderful color, is a good choice for eating raw, or in grilling. While the white onions are traditional for cooking. They have a golden color and sweet flavor when sautéed. The Cippolini onion is specific to Italian cooking and is smaller in size. This onion can vary in colors, but the most common is the yellow Cippolini in a flatter shape. They are bittersweet bulbs that come from the grape hyacinth. Cippolini onions are delicious for pickling, and boiling, but are perfect for skewers, grilling, and roasting.
　
I know that when I am peeling onions or even cutting them, my eyes water and tear up. Here are some tips on avoiding teary eyes. To make onions milder, soak them in milk or pour boiling water over the slices and let stand. Rinse with cold water. Eye irritation can be avoided by cutting onions under running water. Another way to reduce irritation is by chilling, or by not cutting the root of the onion as that is the part that has the highest concentration of enzymes which activates the gas, so our eyes water. If you use a sharp blade to chop the onions, this will help with the tearing of your eyes.

How about some onion trivia? 1. What should you eat to get rid of onion breath? (Parsley) See if you get this one correct? 2. New York City is known as the Big Apple. Before having that nickname, it was known by a different nickname. What was that name? (New York City was called the “Big Onion” because it was a place from which you could peel off layer after layer without ever reaching the core.)

My recipe this week is my version of Mary Ann Esposito’s, “Onion Soup From Tuscany” or “Zuppa di Cippolle di Toscana” taken from “Ciao Italia”. Hope that you enjoy and try different types of onions in your next meal.

“Onion Soup From Tuscany”

Ingredients:
6 tablespoons of Extra Virgin Olive Oil
1/4 pound of pancetta or bacon, diced
5 large yellow onions, peeled and thinly sliced
5 1/2 cups of HOT beef or vegetable broth, low sodium (canned)
1/2 cups of dry red wine of your choice
Salt and freshly ground black pepper to taste
4 slices of coarse bread cut in 1/2 -inch thick
1 cup of grated Pecorino Romano cheese & Swiss cheese combined

Directions:
In a large soup pot heat 4 tablespoons of the oil over medium high heat, add the pancetta or bacon and cook for 2 minutes. Stir in the onions, cover the pot and cook slowly for about 15 minutes, stirring often. When the onions are soft and limp pour in the broth and wine. Stir the mixture. Cover the pot and simmer for 30 minutes. Add salt and pepper to taste. Keep the soup warm while you brown the bread. Preheat the broiler. Heat the remaining olive oil in a sauté pan and brown the bread on both sides. Drain the slices on paper towels, then place a slice in the bottom of each individual bowl. Pour the soup over the bread and sprinkle the cheese over the top. Broil until the cheese melts. Serve immediately.

Till Next Time………………….

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved
　
　

Sizzling and Grilling for Father’s Day & A Beef Shish-Kebab Recipe

‘Tis the season---for sizzling and grilling. The first official day of summer is next week and this weekend we celebrate “Father’s Day.” This special day, is a celebration to complement fatherhood and male parenting. Father’s Day is celebrated in many countries, but the date varies. As our celebrations continue with our family gatherings, cooking on the grill or BBQ’s are a big part of Father’s Day. The weather is sunny and warm which is a perfect way to start the merriment of the day. So let’s go outside and get grilling!

Men, for years have been somewhat in charge of the “Grill or BBQ”. It is said that, “women cook” and “men grill.” It is a big thing to get prepared for the “Grill Master” or “King of the Grill”. There are special tools that are needed and we can’t forget the “grilling apron.” Grilling or BBQ’s are exciting and fun for men, due to the fact that there is fire, meat, and beer involved. Now, I am not saying that women can’t grill or BBQ, which they can, but most of the time they choose to leave this job to the guys.

Before we start grilling, eating, and celebrating, let me share with you some interesting facts about the way we cook our food with this method. Typically to “grill” is to cook quickly, while “barbecue” is a much slower method using less heat than grilling over an extended period of several hours. Whether you use gas, charcoal, or flavored wood chips/boards, all of these methods add flavor and tenderness to your meats, veggies, and yes, sometimes fruits for desserts. You can use a wide variety of marinades but look for something with an acidic base, like a vinegar or citrus juice with enough flavor, but not over power it.

Grilling is often presented as a healthy alternative to cooking with oil, although the fat and juices lost by grilling can contribute to drier food if you don’t watch your grill. Shish Kebabs are best grilled over a high heat. Kebabs are small pieces of meat on a stick. Or veggies, if you are a Vegan, even though the term shish kebab (şiş kebap in Turkish) translates to “grilled meat on skewers.” Orginally this was a Turkish dish of marinated lamb that was skewered and grilled over a charcoal fire. But today, we skewer and grill everything from eggplant to chicken, and fruits to marshmallows with chocolate. It is often recommened to choose food that will cook at the same rate and same size, when putting them on the skewer together.

My dad the "Grill Master"

My dad is our Grill Master. He either grills with charcoal or uses the gas BBQ. He would even go outside in the rain with an umbrella or in the winter when it was snowing and get the BBQ ready for our dinner. He still to this day goes out in his apron with his tools and cooks for the family, his famous steak, ribs, or shish kebab recipe. I would love to dedicate this recipe to my dad and wish him a very “Happy Father’s Day” from his favorite daughter (his only daughter). “Festa del Papa!” And a “Happy Father’s Day” to all of my readers as well.


Beef Shish Kabobs

Ingredients: (depending on how many people you are serving)
beef sirloin, top sirloin, or filet
yellow or white onions
green peppers
large white button mushrooms
red peppers
Meat Marinade (jar or mix)

Directions:
If you are using bamboo skewers, start by submerging them in water. Let them soak for 30 minutes. If you use double skewers it makes it easier to turn without having the ingredients spin on the skewer. You can use two bamboo skewers.

Make the marinade. (follow recipe on marinade) In a stainless or glass bowl large enough to hold the meat. Cut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl. Let it rest for 2 hours in the fridge. Then remove it from the refrigerator and let it come back to room temperature.

Cut the onion in half and then cut each half into quarters. Cut the green pepper open and clean out the seeds. Cut the pepper into 1 inch squares. You can leave the mushrooms whole, but for larger mushrooms, you cut them in half. You can alternate between onions, peppers, and mushrooms, with the meat on the skewers. After assembling the kabobs, brush some oil on the BBQ grill with a paper towel dunked in oil so they will not stick.

Place the kabobs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness. Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.

You can serve over rice with a crisp tossed salad and a glass of Redwood Creek Rich Red Blend wine, which has the luscious flavors of dark cherry and brown spice. Enjoy!

Till Next Time……….

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

Breakfast For Dinner: With A "Double-Coated Baked Chicken" Recipe

Decisions, decisions! How do you choose what cereal to have for breakfast? Should you have Corn Flakes, Special K or maybe a bowl of Rice Krispies? Well, maybe it’s a morning for oatmeal, Maypo, or my favorite which is Maltex, by Ralston. This is usually a difficult choice for most people, especially upon rising from a nights sleep. Your mood plays a part in deciding which you should choose. Hot, cold, Granola or Sugar Pops? I know it’s a rough one to figure out.

Did you know that cereal; the way we know it today was not a regular breakfast food until the early 1900’s? Before the 1900’s breakfast often included pork chops or rolled beef, as well as bread and biscuits. Porridge was the most common cereal throughout Northern Europe and Russia at least three centuries ago. Barley was the most common of grains used and was soaked to soften them to make it more of a pleasant taste. As the years went on the idea of boiling the barley was preferred, because it created a warm dish for cold mornings. Porridge was considered a poor man’s meal, but it took some time before it was socially customary among the richer society. Porridge was filling and nourishing but not very flavorful, so many people added brown sugar, honey, or maple syrup as sweeteners. 

Have you decided what cereal to choose for breakfast yet? I guess you want some more information ok; here is something to wet your whistle. Battle Creek, Michigan is the hometown of your favorite breakfast cereals. June 8-9th is the Battle Creek Cereal Festival. This event celebrates the city of Battle Creek and has the World’s Longest Breakfast Table. You can visit Kellogg’s Cereal City USA, museums, concerts, parades, movies, games, and everyone has the opportunity to eat breakfast cereal at the longest table in the US. You can even become a “Famous Flake!” Have your photo placed on an 18 oz box of Kellogg’s Corn Flakes, plus everyone also receives an individual size box of cereal.

Dr. J. H. Kellogg 1913

Are you getting hungry yet? But there is more, so get out your bowl, milk, a spoon, and some fruit, and decide what cereal you are going to eat and I will tell you more. This is where it gets interesting. In 1894, John Kellogg and his brother, Will, accidentally left a pot of boiled wheat grains overnight. When they found the pot in the morning, the softened wheat materialized as a large, thin flake. As they dried, these flakes became a tasty cereal. But they found that it worked even better with corn and by 1906, the brother’s had founded the Battle Creek Toasted Corn Flakes Company. Wait! Don’t forget the bananas, that adds to your nutritional breakfast. There is irony to this story. John Harvey Kellogg was a Doctor at the Battle Creek Sanitarium and had a patient named Charles William Post, who was intrigued by the “Corn Flakes” he was served. (Isn’t that name familiar?) He in time started his own operation and created what we know today as “Grape-Nuts”. He also originated his own brand of corn flakes called Post Toasties. Dr. John H. Kellogg and C.W Post both emerged from this one sanitarium in Battle Creek and became food giants. General Mills did not get into the cereal business until 1941, with its famous “Cheerios“.

Well, I am glad you enjoyed your breakfast and finally made your decision, but did you know that you can use cereal for not only breakfast, but have these tasty morsels for dinner as well? If you go online to Kellogg.com you can find many recipes that use corn flakes for adding flavor and crunch to any meal. My recipe this week is called Double-Coated Baked Chicken. Let your imagination go wild and use your breakfast cereal not only for breakfast but for creating new and exciting recipes too.

Double-Coated Baked Chicken

Serves: 8
Prep time: 30 minutes
Total time: 1 hour 30 minutes

Ingredients:
7 cups Kellogg’s Corn Flakes® cereal crushed with your hands
1 egg
1 cup of fat-free milk
1 cup of all purpose flour
1/2 teaspoon of salt
1/4 teaspoon pepper
3 pounds of chicken pieces, (without or with skin) rinsed and dried
3 tablespoons unsalted butter, melted

Directions:
Place Kellogg’s Corn Flakes® cereal in shallow dish or pan. Set aside. In medium mixing bowl, beat egg and milk slightly. Add flour, salt, and pepper. Mix until smooth. Dip chicken in batter, coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray, parchment or foil lined. Drizzle with butter.
Bake at 350°F about 1 hr or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165°F. Do not cover pan or turn chicken while baking. Serve hot.

****Important announcement!!! I was selected to be "Chef of the Week" from 6/8/2012 - 6/14/2012 on eRecipe.com . This is truly an honor and I thank you Raquel, from eRecipe.com for this award. Please when you have a chance go to eRecipe.com and you can see some of my recipes that will be posted. 　
　
Till Next Time……………………

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved

"National Doughnut Day" & A "Whipped Cream Zeppole" Recipe

Let’s celebrate! Friday, June 1st is “National Doughnut Day!” Who knew that this incredible, edible, sweet, and torus-shaped piece of dough which is deep-fried would be one of our nation’s favorite foods? The doughnut or aka “donut” was first served to the soldiers by the Salvation Army during World War I. National Doughnut Day started in 1938 as a fund raiser for Chicago’s Salvation Army. The goal of this day was to help the needy during the Great Depression, and to honor the “Lassies” of the Salvation Army.

Soon after the US entered into World War I, The Salvation Army concluded that the needs of the US soldiers could be met by creating “huts”. These huts were canteens or social centers that would serve baked goods, provide supplies such as stamps, writing supplies, and a clothes mending service. They had six staff members per hut which included four female volunteers who could “mother” the boys. Because of the difficulties of providing freshly baked goods from these “huts”, two Salvation Army volunteers (Ensign Margaret Sheldon and Adjutant Helen Purviance) came up with the idea of providing doughnuts. This idea became an instant hit and soon many soldiers were visiting The Salvation Army huts. Margaret Sheldon wrote one busy day, “today I made 22 pies, 300 doughnuts, and 700 cups of coffee.” As the legend spread of the provision of doughnuts to US soldiers, the term “doughboy” was created to describe the US infantry. Today, National Doughnut Day is still used as a fund raiser run by the Salvation Army. So be sure to check out your local donut shop and other bakeries across the nation, they are sure to be celebrating. We have to thank Margaret and Helen for helping out our soldiers and giving them something so deliciously sweet to eat. 

Now, instead of an American donut method, I thought I would share an Italian donut recipe which is what I call a Zeppoli. (Zeppole is one and zeppoli is many) They also can be called Sfinge or Crispellis. I can’t imagine going to a feast or a carnival and not getting a bag of hot fried dough balls covered in powdered sugar. Also you can find them around the feast of St. Joseph. I know this sounds like a health hazard, which it probably is, but they are the most delicious dough balls ever. I would think that everyone has had a few in their lifetime, but if you haven’t had one I will try to explain what they taste like. They are like the middle of a doughnut, only bigger. They are chewy, sweet, and a lot greasier than a regular donut. You should have them hot, right from the oil served with confectioners sugar (powdered) sprinkled all over them. I have to tell you to try them, but I should say do not, due to the fact that they are so good and addicting.

Zeppole originated in Italy and is known in many Italian American communities in the United States as well. They can also be filled with custard, jelly, cannoli-style pastry cream, whipped cream, candied fruits, chocolate pudding, and also filled with ricotta mixed with small pieces of chocolate chips. The custom was popularized in the early 19th century by the Neapolitan baker Pasquale Pintauro. The terms zeppole and sfinge also are used to refer to baked cream puffs made with choux pastry. Zeppoli can also be savory, and consist of fried bread dough often filled with anchovies. In parts of Calabria, Italy, (my mom’s family is from there) the anchovies are consumed on New Year’s Eve and New Year’s Day. In Malta, anchovy zeppoli are traditionally consumed during the Lent fasting period.

To honor National Doughnut Day, I am sharing my version of an Italian donut called “Whipped Cream Zeppole.” This recipe is taken from Mary Ann Esposito (Ciao Italia). She filled hers with a Ricotta filling but I am using whipped cream instead.

Whipped Cream Zeppole

Ingredients:
2 cups of water
1 tablespoon unsalted butter
Pinch of salt
2 cups unbleached flour
6 eggs
Vegetable oil for frying
Whipped cream
1/2 cup of semi-sweet chocolate chips (optional)
Powdered sugar (optional)
Maraschino Cherries (optional)

Directions:
Bring water, butter, and salt to a boil. When boiling, add flour and stir until thoroughly mixed, for about 1 minute. Take off fire. Put into mixing bowl and cool for 10 minutes, so the eggs will not curdle. Mixing at a low speed add 1 egg at a time allowing each egg to blend. Put dough into a pastry bag. (a star tip) Cut 12 pieces of waxed paper into 3-inch squares and lightly dust with flour. Pipe a doughnut shape onto each piece of paper.

Heat oil to 350° F. Carefully slide batter off the wax paper into the oil. Fry for 7 to 8 minutes turning every couple of minutes. Doughnuts should double in size. Allow to cool on absorbent or brown paper. When cooled slice horizontally.

Mix the chocolate chips into the whipped cream. Put cream into a pastry bag and fill around the zeppole. Press the top of the pastry onto the bottom. Sprinkle with powered sugar and place a cherry on top of each pastry. Enjoy!


Till Next Time……………..

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.

Strawberries, Farmers Markets, Plus A "Quick Coffee Fruit Torte" Recipe

It’s Memorial Day Weekend and that means the unofficial start of summer. A time to be outside enjoying the warmer weather, having fun, cookouts, and remembering our veterans. As May comes to a close there still is one more honor that we have to salute to and that is the “Strawberry” . The month of May is National Strawberry Month. This holiday is when we can celebrate the love of strawberries and be aware of the value this small sweet fruit has to offer. We also have to say a big shout out to our local farmers markets, which has brought us their very best, fresh, safe, sweet fruits, and vegetables that are grown here within our local neighborhoods.

It is so important to buy local every season. The local greenhouses, farm fields and vineyards are what make our neighborhoods so special. We have to invest into our own community which is vital for each of our regions to thrive. There are 5 reasons to buy at your local farmers markets.


1. Know that your food comes from a safe environment. Strict polices and regulations are put into place to keep our food safe and free of all pesticides, so buy organic as well.
2. Small farms and family owned. Growers often come from generations of farmers who have lived and worked in local communities. 3. Taking care of the land and protecting the environment by helping to develop new ways to reduce our carbon footprints, water usage, recycling, and be active environmentalists. 4. Good for economic reasons, which create sales tax, income tax, and real estate tax. Businesses add a lot of tax for each state. 5. Jobs and employment helps support hundreds outside those on the farm. Machine manufacture, equipment, dealers, suppliers and produce distributors.

Now, let’s get back to one of my favorite berries, which is the strawberry. The Garden Strawberries are the most common name known and was first bred in France in the year of 1750. This fruit is known for its characteristic aroma, bright red color, juicy texture and its sweetness. It can be either eaten as preserves, pies, ice cream, milk shakes, and yogurt. Strawberries are also known as the romantic picnic foods. They can be added to cream and also dipped in chocolate. You can also use them for cake decoration and fillings. The strawberry is an excellent source of vitamin C and 1 cup equals 45 calories. Strawberries are an easy plant to grow, and can be grown almost anywhere in the world. The best time to plant strawberries are in the middle of Spring. Strawberries can also be grown in clay pots, and will still produce fruit. Some farmer’s markets or farms stands will allow you to pick your own strawberries. Harvesting your own food is not only a family affair but also connects you with where your food comes from, the Earth.

　
I remember a story when I was about 22 years old; I had some relatives that lived upstate on a farm. We had a fun summer that year with the family and the air just seemed to be fresher. One day my uncle took us strawberry picking in the local farms. I was so excited. Well, remember I lived in Queens, NY, and I had never been berry picking or even knew anything about farms or produce. As we are in the car and riding along to the farm, I thought I saw some strawberries in the trees. Here I am looking in the trees and not having any idea of how they grew. Needless to say that this city girl was laughed at by the family the whole trip. I had no idea that they grew low to the ground. It was one of the best days in my life, getting that close to nature and spending time with my family.

So, in honor of strawberries and farmers markets, I want to share this recipe with you. This is an easy and delicious recipe for dessert as you enjoy your Memorial Day Weekend. It is called “Quick Coffee Fruit Torte” from Quick Cooking Magazine, but I put a “berry spin” on it. Hope that you have fun, be safe, and treasure your family time.

Quick Coffee Fruit Torte

Ingredients:
1/4 cup of sugar
1/4 cup of water
1 tablespoon instant coffee granules
1-1/2 teaspoons of butter (unsalted)
2 bananas sliced thin
1-1/2 pints of fresh strawberries, sliced (save a few whole ones)
1 frozen pound cake (10-3/4 ounces), thawed
1 carton (8 oz) frozen whipped topping, thawed
Grated Chocolate, optional

Directions:
In a small saucepan, combine the sugar, water and coffee. Bring to boil; cook for 3 minutes, stirring occasionally. Remove from heat, stir in butter. Cool slightly.
Split cake into three horizontal layers. Place bottom layer on a serving plate. Brush with about 1 tablespoon of coffee mixture, spread with 1 cup of whipped topping. Next place sliced bananas and sliced strawberries on top of whipped topping. Repeat layers. Brush remaining coffee mixture over cut side of cake layer; place coffee side down over topping. Spread the remaining whipped topping over top of torte. Garnish with grated chocolate, whole strawberries and chill until served.
Yield: 6-8 servings Prep/Total Time: 20 minutes
　
Till Next Time………..

Copyright © 2012 “Family Plus Food Equals Love” All Rights Reserved.