“Italian Pasta Salad” For Your July 4th Celebration!

Wishing you, my readers a Happy Fourth of July! We're so grateful to live in this country and to celebrate the birth of our Nation. Most of us celebrate with family, picnics, BBQ’s, parades, and showing a great emphasis on the American tradition of Freedom. The most common symbol of Independence Day is the American flag, but other symbols include the Statue of Liberty in New York harbor and Macy’s fireworks display viewed all over the United States. I have to mention “thank you” 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!

Independence Day, is the anniversary of the publication of the Declaration of Independence. How it all began was in 1775, people in New England began fighting the British for their independence. On July 2, 1776, the Congress voted for independence from Great Britain. The Declaration of Independence was first published two days later on July 4, 1776. John Adams wrote in a letter to his wife, Abigail how the day should be celebrated. He described “pomp and parade, with shows, games, bells, bonfires, and illuminations” throughout the United States. Interesting trivia: Thomas Jefferson and John Adams, both signers of the Declaration of Independence and Presidents of the United States, died on July 4, 1826 - exactly 50 years after the Declaration of Independence.
 

Fireworks have been used by Americans for July 4th since the nation's very beginning. The earliest documentation of fireworks dates back to 7th century China, where they were invented. The fireworks were used to accompany many festivities. It is a part of the culture of China and had its origin there; eventually it spread to other cultures and societies. The first recorded display in England celebrated the wedding of Henry VII in 1487. 

In 1986 the celebration of the 100th anniversary of the Statue of Liberty on July 4th lit up the skies over New York Harbor with a dazzling fireworks display destined to surpass any others held in this country, or the world. The "Statue of Liberty Centennial Fireworks Spectacular" was an international display, with fireworks from many different countries including Japan, China, Germany, Italy, England, France, Spain, Canada, Australia, Taiwan, and Brazil. As I recall when I was young, my dad would always buy a few packages of sparklers. When it got dark out, he would light them and watch us as we swirled them around in the sky. This was a lot of fun and it made us feel like we were part of the celebration.

My son, Paul "1986"

Fireworks come in so many different shapes, colors, and sizes such as stars, rotating circles, fish, and even 3D shapes. They are sometimes programmed to music as in Disney World where the fireworks are fired off to music with colors. Fireworks are used in celebrations of theme parks, Olympics, Halloween, Christmas, New Years, and Political events. States such as New York, New Jersey, Massachusetts, and Delaware ban all consumer fireworks completely. Only legal professional authorities can be approved to operate firework displays. Please be responsible and do not use fireworks unless a professional person is on hand. Please be sure to keep your pets inside where it is safe. They do not like the noise and tend to hide.  

My recipe this week is an appetizing cold dish which can be served at your July 4th celebrations. This delicious dish is called “Italian Pasta Salad” and it contains all the freshest of ingredients. It is very simple and everyone loves the combination of the Italian flavors. So have a Happy Fourth of July, be safe, and enjoy the fireworks!

“Italian Pasta Salad”

Ingredients:
1 lb. cooked spiral pasta, rinsed with cold water
1 1/2 tsp. of salt
1/2 tsp. of fresh ground pepper
2 medium red onions, chopped
3/4 cup of Sun Dried Tomatoes, chopped
1 cup of Artichoke hearts, marinated, drained, chopped
2 medium green peppers, diced
12 oz. green olives, chopped
3 oz. black olives, chopped
1/2 lb. of hard salami, diced
1/4 lb. of pepperoni, diced
1/2 lb. Provolone cheese, cubed
1 bottle of your favorite Italian Dressing

Directions:
Mix well, with about 1 cup of dressing and let set at room temperature for 3 hours before serving.

Notes: you can use the Tri Color Pasta spirals and add whatever vegetables you like. (just chop small) If you choose you can substitute Balsamic Vinegar and Olive Oil for dressing instead of bottled.

Till Next Time………………………………..

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Ice Box Pudding Cake" For The Summer Season

Welcome to the Summer Solstice! Today is the first day of the summer season. This is the day that most people in the USA were waiting for! Summer time! The timing of the solstice depends on when the sun reaches its farthest point north of the equator. We notice that the sun is higher in the sky throughout the day, and its rays strike Earth at a more direct angle, causing the efficient warming we call summer. The summer solstice is the day with the most sunlight during the whole year, which is why they call this day the longest day of the year.

How will you celebrate the summer season this year? Let’s see, I have some ideas…

• The first thing that comes to mind is the beach. Everyone loves the water and especially in the summer heat. A nice cool swim and relaxing on the sand is a fun way to spend a summer day. Oh, and I forgot to tell you, bring plenty of sunscreen.

• Planting and gardening are also a great way to spend a day in the summer. But remember to use gardening gloves and a big wide brimmed hat.

• Another idea maybe a camping trip. Plan a camp-out and enjoy the great outdoors whether in a tent or in a cabin in the woods. But don’t forget the natural insect repellent that may come in handy.

• One of my favorite ideas is to plan a family cook-out. There is nothing as tasty as grilled food with family and friends on a summer evening. I always use Citronella candles to ward off the bugs, plus it adds to the ambiance of the night.

• As the temperatures rise and lazy days develop. A great way to relax is with a good book to read. Whether you are at the beach, on your porch, or inside if it is raining, one of the best ways to enjoy a summer day is to read up on some gardening tips, natural health, a romance, or that mystery you wanted to see if you can figure out.

• Lastly watch the night sky! Go outside after dark and explore the night’s sky from your own backyard. See if you can spot the Big /Little Dipper, the North Star, or maybe a comet. A good pair of binoculars would help you count the stars.

Now would love to hear from you about how you plan to celebrate the summer season? What are your ideas? Going on a trip, a cruise, or just staying at home. Email me or comment below and I will post them all on next week’s blog.

This recipe that I have for you this week is one of my all time favorites. My Mom taught me how to make this recipe. “Ice Box Pudding Cake“, is so simple and easy but it is the best on a hot summers night, just enough to cool you off. This recipe is made using Chocolate and Vanilla pudding (cook and serve). You make this with graham cracker layers and whipped cream to top it with. You can also make this in a larger dish and it can be served as a dessert for BBQ’s and for picnics. It truly is a great comfort food that people of all ages love.

Ice Box Pudding Cake
 

Ingredients:
2 boxes (5.9 oz size) Cook & Serve Chocolate Pudding (NOT INSTANT)
2 boxes (5.9 oz size) Cook & Serve Vanilla Pudding (NOT INSTANT)
8 cups of whole milk
1 box (15 oz size) plain graham crackers
1 16 oz Cool Whip or whipped cream of your choice
1-11 x 7 inch glass baking dish

Directions:

Prepare the pudding according to the directions on the box for each flavor. Layer the glass-baking dish with graham crackers. (break the crackers, if necessary to fit the pan) Spread a layer of warm pudding on the top of graham crackers (use the chocolate for the first layer) Put another layer of graham crackers on top of chocolate. Then spread a layer of warm vanilla pudding on the top of graham crackers. Now cover with plastic wrap and refrigerate for 24 hours. The last thing to do is crush some graham crackers and sprinkle over the top of last layer (vanilla) after the pudding is set. When you are ready to serve it, cut the icebox cake into small squares. Then scoop the sections into individual serving bowls or plates and top generously with whipped cream.

Substitutions:

***Sugar free pudding or 1% milk would be fine to substitute for either of these ingredients. Just be sure to use the cooked sugar free pudding mix.


Till Next Time………………………………..

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

“Sausage, Peppers, With Onions” Happy Father's Day!

This Sunday is Father's Day when we remember and give thanks for our fathers, both living and deceased. Father’s Day is a celebration honoring fathers, paternal relationships, and the impact of fathers in our society. Many countries celebrate this special day on the third Sunday of June, but it is also celebrated widely on other days.  Mostly Roman Catholic households in Italy celebrate Father’s Day on March 19, which is St. Joseph’s Feast Day. This day is celebrated to honor Saint Joseph, the foster father of Jesus Christ, a symbol of love, compassion, kindness, generosity, and acceptance. This is a day when families show their gratitude to their fathers with favors, gifts, and family gatherings.

The question is therefore, what does Father's Day mean to you? Father’s Day in my family is a day to say thank you to my dad for all his hard work and love that he has given to us through the years. As I grew up in Queens, New York in the 60’s and 70’s there was nothing more important to my dad than his family. But, there is something that came to a close second and that is sports of all kinds. His favorite was baseball and bowling which is still today important in his life. I can remember many a days when the radio or TV had a game playing. Every once in a while you would hear a scream coming from the living room and you knew that his favorite team the Mets just got a home run!

1982 Play at St. Kevin's Church

Now I don’t follow any sports but my brothers did and when my son came along my dad began teaching him all about sports. When my dad worked in New York City, he belonged to a bowling team with his brother. Every year he received a trophy which we would add to the many on the shelf. When my son was little my father helped coach the baseball team that my son had joined. One of his loves is singing. When my dad was young he and his brother sang in the chorus of the Metropolitan Opera. (better known as the Met) At our church he used to join all the plays and I have to say did a great job, just like Broadway.

Paul my son and my dad

My dad has a lot of compassion, love, and strength. He is sensitive and will do anything he can for you. I always admired his dedication to his family and his faith in God. He can be funny, warm, honest, fair, organized, and shares his wisdom with others. One of his commitments is to St. Thomas More Church where he is a member of the choir and is also the president of “The Young At Heart Senior Club.” My dad has a passion for puzzles, music, sports, reading, food, and most of all spending time with his family.

My recipe I would love to share with you is a wonderful dish called “Sausage, Peppers, with Onions“. This recipe is one of my dad’s favorite meals. This can be eaten as a dinner meal, for lunch, and even to take on picnics as the summer is approaching. This dish is very simple and easy. All the flavors blend together and the onions as they caramelize give the peppers a sweet taste. Wine would be a good beverage to have along side your dish. You can also pair a Red or White wine which will work very well with pork. You should try to aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like a Merlot. Chardonnay is a good choice for a "porky" white. So, with that being said, let us toast to my dad, “Happy Father’s Day” or in Italian we say,”Festa del Papa" Love your daughter, Dottie xxxx
“Sausage, Peppers, With Onions”

Ingredients:
2 large green peppers, cored, seeded and cut into 1 inch strips or chunks
2 large yellow peppers, cored, seeded and cut into 1 inch strips or chunks
1 large red pepper, cored, seeded and cut into 1 inch strips or chunks
2 large yellow onions, cut into 1 inch wedges
1 /4 cup of olive oil or as needed
2 tablespoons of Oregano
Salt and Pepper to taste
1 to 2 lbs of Italian style pork sausage-with or without fennel seeds
(the amount of sausage depends on how many people that are eating)

Directions:
Preheat the oven to 375° (or you can grill the sausage and peppers outside on your BBQ grill) Spread the vegetables in a shallow roasting pan. Drizzle with olive oil and sprinkle with salt, pepper, and oregano. Make sure vegetables are in a single layer so they will all cook and brown evenly. Now pierce or stick each link of sausage two or three times with a fork, so they will cook through. Place sausage in between the peppers and onions. Bake till sausage and vegetables are cooked and browned. Bake uncovered about 45 minutes depending upon your oven. Your vegetables should be still firm, and no traces of pink should remain in the sausage. Serve hot, with bread or a tossed salad.

Till Next Time…………..

Copyright  ©  2013 “Family Plus Food Equals Love” All Rights Reserved

"Strawberry-Rhubarb Pie" And A "Strawberry-Coconut Daiquiri Cocktail"

When I visit the farmers market, the first place I look is where the fresh fruits and vegetables are located. I love to see so many beautiful varieties, especially when they are radiant with the sunlight over them for the world to see. As I am picking some berries to come home with me for a luscious pie, I am reminded of summer time. Picnics, BBQ‘s, the beach, or just a lazy warm afternoon at home in the back yard enjoying the summer weather. There is nothing like smelling the aromas of a sweet fruit pie cooling on the kitchen counter. Pies are one of my favorite desserts. I adore all kinds of pies savory or sweet. I think that everyone loves pies especially my family, they enjoy fruit pies the most. One of their favorites that I bake is a Strawberry-Rhubarb pie. It is a perfect time to share this pie recipe with you because June 9th is “National Strawberry-Rhubarb Pie Day“. 

Strawberry-Rhubarb pie is a type of tart/sweet pie made with a strawberry and rhubarb filling containing tapioca which helps to make the filling thicker and not soupy. It is mostly prepared with a bottom crust and a top crust but sometimes a bottom with a crumb topping. Rhubarb is a vegetable that originated from Western China, Tibet, Mongolia, and Siberia. The rhubarb plant has deep roots, stemming as far back as “2700” BC in China where it was cultivated for medicinal purposes.  Records show rhubarb was planted in 1608 in Italy and by 1778 it was planted throughout Europe. Ben Franklin is credited with bringing rhubarb seeds to America. The only edible parts of the rhubarb plant are the stalk. The leaves and roots are poisonous as they contain oxalic acid. Rhubarb used in a pie is rinsed, trimmed, and can also be peeled. When looking for rhubarb find only the thin, crisp, bright stalks. The brighter the pink is the sweeter it is. To prepare the plant trim off the ends and rinse well. Peel the rhubarb if desired. Cook in a non-aluminum pan. Rhubarb is usually available for only a few months out of the year.

I would love to share two recipes this week with you; one is a “Strawberry-Rhubarb Pie”. With the tartness of the rhubarb and the sweetness of the ripe strawberry, a pairing made in heaven! This is the time of the year when the strawberries are the sweetest and the most plentiful. So as you are eating a slice of this delicious pie, you need a cocktail to make you feel that this summer, you are on a tropical island getaway relaxing with a refreshing “Strawberry-Coconut Daiquiri”. Enjoy, and as they say in Italian, Mangia!!

"Strawberry Rhubarb Pie" 

Ingredients:
1 recipe pastry for a 9 inch double crust pie
1 teaspoon orange zest
3 cups diced rhubarb
4 cups sliced fresh strawberries
1-1/2 cups white sugar
6 tablespoons quick-cooking tapioca
1 tablespoon milk
1 tablespoon white sugar for decoration

Crumb Topping:
1 cup all-purpose flour (optional)
1 cup white sugar (optional)
1 teaspoon salt (optional)
1/2 cup butter (optional)

Directions:
Preheat oven to 400F. Line a pie pan with bottom crust. Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top. Bake at 400° F for 10 minutes. Reduce heat to 350° F, and bake for an additional 45 minutes.

For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

"Strawberry-Coconut Daiquiri Cocktail"

To keep it cool in warmer weather, freeze fresh berries for 30 minutes before blending. Variation: for a non-alcoholic version, omit the Rum and add 1/2 cup additional strawberries.

Yield: 6 servings about 3/4 cup each
Total Time: 10 minutes

Ingredients:
2 1/2 cups (about 12 ounces) chopped fresh or frozen (not thawed) strawberries
3 tablespoons sugar
2 tablespoons lime juice
3 cups of ice cubes
3/4 cups coconut-flavored Rum, such as Malibu

Directions:
Combine strawberries, sugar, and lime juice together in a blender. Blend until smooth. Add ice cubes and Rum, now blend until frothy. Transfer mixture to a pitcher and serve. Add strawberry to top of glass for presentation. Enjoy! 

Please drink responsibly!

Till Next Time………………………………

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Texas Hot Dog Sauce" Recipe & "Hot Air Balloon Rally"

1983 Balloon Rally

It’s Hot here on Long Island, in the 90’s, so time to get out and enjoy the summer time weather. Look up, it’s a bird, no it's a plane, no it’s a Hot Air Balloon! Wednesday, June 5th is "National Hot Air Balloon Day". The oldest successful human carrying flight dates back to 1783. The “Montgolfier” brothers developed a standard hot air balloon known as Montgolfier balloons. Their first public flight demonstration was an unmanned flight lasting 10 minutes, followed later within the year by manned fights. In today’s modern world hot air ballooning is a sight to see at festivals and rally’s across the country. Sometimes there maybe hot air balloon rides at these events, where you can go up, up, and away in the skies, and experience a world above the earth! Depending on the balloon size, balloon operators can now carry from two to ten passengers at a time. These balloons have traditional shapes, but also have been adapted to cartoon characters, different forms, and are even made to advertise certain products.

Wellsville, NY 1983

Years ago I lived in a small town called, Wellsville, located in the Southern Tier of New York State. Wellsville is one of those little villages that you always hear about when people talk about iconic small-town life. It's the kind of place that time forgot about and a place that Norman Rockwell would have painted if he had the chance. Every year they have, “The Great Wellsville Balloon Rally”. I remember when we lived in the town, one of the perks to the Balloon Rally was that if one of the balloons would have to land for some reason on your property, the owners of the balloon would present you with a bottle of champagne. We never had that opportunity, but the tradition still exits today. From where we lived in a valley you could see them flying above the house over through the mountain areas in the early morning. Such a beautiful, slow, and peaceful sight.

Myself, Paul my son, & my dad  (1983)

In the summer of 1983 my parents came up for a visit and we attended the balloon rally that year. I remember the festival not only had the balloons, plus a parade in town. An awesome sight to see was early in the morning, going to the field and watching the balloons on the ground, being brought back to life. They start flat on the ground and then it starts to fill up or get fired which is what gives it the air. It does take a while, but when they are up and ready to fly, it is breathtaking to see! The 2013 Rally (38th year) will take place from July 19 - July 21. These Hot Air Balloon festivals are all around the country, if you haven’t seen this impressive sight check one out. Remember to look up, there maybe a balloon over your house someday.

Texas Hot

After our days activities at the Balloon Rally, we used to go to a restaurant in town called “Texas Hot”. The Texas Hot first opened its doors back in 1921, by Greek immigrants. The owners are in their third to fourth family generation and have kept the restaurant the same through all these years. This legendary restaurant always gets a 4 and a half stars, but it is world famous for their hot dogs smothered in “Texas Hot” sauce which is a cross between a spicy Texas Chili and a Sloppy Joe. The sauce is thin but full of meat and it poured on everything including burgers, fries, and baked potatoes. Many people have tried to duplicate the sauce, but no one has been able to as of yet. My recipe this week is my rendition of this famous, legendary sauce. Once you have eaten this Texas Hot sauce, it will be a mouthwatering experience you will never forget! Between the onions and all the spiciness of the ingredients your hot dogs will be an explosion in your mouth. So, get out and see a balloon rally and try my recipe, or if you are in the Wellsville area, please check out one of my favorite places to eat; “The Texas Hot Restaurant.”

"Texas Hot Dog Sauce" 

Texas Hot Dog Sauce

Ingredients:
1/4 cup of unsalted butter
1/2 cup of sweet chopped onions
1 lb of lean ground beef
1 teaspoon sugar
1 teaspoon ground cloves
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon nutmeg
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper

Assembly:
1/2 cup of finely chopped sweet onion
Hot dogs grilled
Hot dog buns steamed
Yellow mustard
Texas Hot Sauce

Place hot dogs in steamed buns and top with yellow mustard, then Texas Hot Sauce, and top with chopped onions. Serve immediately.

Directions:In medium saucepan, melt butter over medium heat. Add onions and sauté till soft but not browned. Then add ground beef, spices, and mix well. Add enough water to just cover the mixture. Simmer mixture over low heat. Stirring occasionally until meat is cooked and sauce thickens about 30 minutes. Yield: 3 cups

Till Next Time………………………………................

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

“Savory Barbecued Chicken” For Your Memorial Day Weekend Party

“Happy Memorial Day” weekend! The unofficial start of summertime. The last Monday in May is celebrated as a federal holiday in the United States since 1971. A day that we commemorate to all American soldiers who lost their lives defending our country. Memorial Day is an occasion for expressions of memory as people think about the courage of their deceased relatives that served in the military. As time marches on it now has become a long weekend increasingly devoted to family get-togethers, BBQ’s, fireworks, trips to the beach, and national media events such as the Indianapolis 500 auto race, held since 1911 on Memorial Day.

One way to kick off the summer is with a family BBQ, which is perfect because the month of May happens to be “National BBQ Month.” There is nothing like cooking outside on a grill. As you and your family reminisce about loved ones in the service there are so many quick and easy ideas for a very tasty BBQ. Some options are fresh corn on the cob roasted on the grill, enjoy the flavor of blueberry and rhubarb pies with homemade vanilla ice cream, and don’t forget, the gooey barbeque sauce or glaze to coat on your favorite meat, seafood or fresh vegetables…… yum, finger lick’ in good. So wipe down that patio furniture, let’s go outside, time to celebrate, and get grilling!

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.

My dad is our Grill Master in my family. When we were young kids he would use charcoal but as the years went on he now uses the gas BBQ. He would even go outside in the rain with an umbrella or in the winter when it was snowing and start up the BBQ for our dinner. He puts on his apron with his tools and cooks for the family, his famous steak, chicken, ribs, or shish kebab recipes. Thanks dad for delicious meals and memories that will last forever! 

However you celebrate your Memorial Day remember to incorporate your holiday traditions with your family and no matter where you are, take time to be thankful for our freedom. 

**Everyone knows that a two-mile-wide EF4 tornado tore through Oklahoma City's suburbs earlier this week, demolishing an elementary school, destroying homes, and taking lives. Americans can once again show their generous spirit and look for ways to contribute to the relief and recovery efforts. If you want to help, PLEASE donate to the American Red Cross. You can call, text, or go on line to donate $10 or more. They also need prayers too! Thank you..........  

This week my recipe is a family favorite. “Savoy Barbecued Chicken” is an ideal recipe for this Memorial Day weekend and celebrate National BBQ Month. The flavors of the BBQ sauce are a tasty marriage for this delicious dish. The chicken is tender, moist, and gooey on the outside, just the way you love it. So, enjoy your holiday weekend, be safe, and 'Tutti, Mangia”

“Savory Barbecued Chicken”

Ingredients:
1 1/2 cups of Ketchup
2 tablespoons of prepared mustard
1 small onion chopped finely
1/4 cup of soy sauce
1/4 cup firmly packed brown sugar
2 cloves of garlic, minced
3/4 teaspoon of ground ginger
1/4 teaspoon of pepper
2 (3 to -3 1/2 pound) cut up chicken

Directions:
Combine Ketchup and mustard, stirring well. Add next 6 ingredients, mixing thoroughly. Place chicken, skin side down, on BBQ grill. Grill for about 1 hour or until tender, turning chicken every 10 minutes. Each time you turn the chicken brush on enough sauce so it will create a gooey coating.  

   
Till Next Time…………………….

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

A “Spaghetti With Egg, Bacon, And Mushroom” Recipe Plus A “Chocolate Pistachio Loaf” For Dessert

How do you know you spend much too much time on the computer? When you sit at your desk and realize that you are looking at your screen and your computer is not turned on. Well, I wouldn’t say that I did that, but I had major technical problems with my PC tower this week. I had to call the “Computer Dr” and he took the tower away to be fixed and cleaned. As he was taking it away from my house, I felt like I had just sent my son to school for the first time. I know that in this age of technology there are so many ways to connect to the internet. I do have a Kindle so I was able to check my social media accounts which were a plus. You don’t realize that when you loose this form of communicating it is very strange. I do not own a smart phone or an iPad at this time so I really count on my PC to work on. I was without its use for three days and now as of today my computer is tucked back in its cabinet ready for me to use again. I am not a slave to the PC or addicted to it, but I know you must be saying only three days, but those three days seemed like more than a week. Even though I use my computer to write and work on my blogs etc., I did realize that I have to set some boundaries.

Here are some tips if you find that you are spending too much time on the computer. If your hands start to hurt, you feel tired, dizzy and sick. If your eyes hurt and you are seeing double. Take a break and go outside for a while. Do something different, a hobby or read a book. Sometimes you may even need a clock to time you on the computer. Take a break; you can always go back later on. I will definitely use these tips, see if you can.

While I was without the computer, I realized I needed to do something constructive. So, I cooked and baked which is a big passion of mine as you, my readers know. What a wonderful time I had spending in my kitchen and using my talents at the stove. A brilliant way to take a break from the computer and tasty as well. So here are two recipes this week for you to try. The first one is a delectable entrée called “Spaghetti with Egg, Bacon, and Mushrooms” and the next recipe is a moist luscious dessert called a “Chocolate Pistachio Loaf”. I hope that you enjoy these recipes and try something different other than your computer, take a break, maybe a walk in this lovely Spring weather.

“Spaghetti With Egg, Bacon And Mushroom”

Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4 people

Ingredients:
2 oz of unsalted butter
8 oz of sliced mushrooms
4 oz of bacon, sliced in bite sized pieces
10 oz of spaghetti
Salt and pepper to taste
2 eggs, hard boiled and chopped finely
1 tablespoon of chopped parsley
2 oz of Pecorino Romano grated cheese

Directions:
Melt half the butter in a frying pan. Add the mushrooms and bacon. Cook for 10 minutes over a moderate heat, until the bacon is crisp. Meanwhile cook the spaghetti in lots of boiling water until tender but still firm. (about 10 minutes) Drain and return to the pan. Add the rest of the butter, salt, pepper, mushroom, and bacon. Toss together. Serve with the hard boiled eggs sprinkled on top add parsley if desired. Serve grated Pecorino Romano cheese separately.

“Chocolate Pistachio Loaf”

Prep Time: 20 minutes
Cooking Time: 1 1/4 to 1 1/2 hours
Oven Temp: 350° F
Makes: 1 pound loaf

Ingredients:
4 oz of self raising flour
4 oz of unsalted butter
2 oz of sugar
2 oz of plain chocolate, chopped
2 oz of pistachio nuts, chopped
1 oz of ground almonds
2 eggs
2 tablespoons milk

Icing:
6 oz of plain chocolate, chopped or grated
1 tablespoon butter

Directions:
Grease and line a 1 pound loaf pan with parchment paper. Put all the cake ingredients in a mixing bowl and beat until they are mixed well. Pour the mixture into the pan. Bake in pre-heated oven for 1 1/4 hours or until cooked. Turn the cake out of the pan and leave to cool on a wire rack. To make the icing, melt the chocolate in a bowl over a pan of hot water; beat the butter into the chocolate and pour evenly over the cake. Sprinkle with chopped pistachio nuts.
   

Till Next Time……………………………..

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Happy Mother's Day" Or "la Festa della, Mamma" Plus A "Frittata" Recipe

Sunday is Mother’s Day! I do hope each and every one of my readers far and wide have a beautiful day with your family and friends! On this day (which should be everyday) what do mothers wish for most as a gift? It isn’t flowers, chocolates, or jewelry. Give up yet? It is TIME! A special time to be together with the family, “a little me time” for relaxing alone and do whatever your heart desires. Mothers are always on the go, running, and driving from place to place with the children, shopping, cooking, working, and taking care of all that needs to be done. For one day a year let this be the day that mothers do what ever comes to mind. So husbands or partners take your children and go out for the day. Show your wife and mom that she means the world to you and give her time to be peaceful so she can relax.

Ok, ladies they finally left the house! You spent some time with the family as they presented you breakfast in bed and handmade cards from the children. Now everyone is in the car for their day out to give mommy some peace to relax. Turn down the phone, put on some soft peaceful music and you are ready for your special day of “me time”! Now you think, what should I do? There probably is a mess in the kitchen, and I should clean that up, STOP!!! No, this is your day, that mess can wait till later on. No cleaning, washing, tidying up, scheduling, or anything else you can think of. “We,” as caretakers must make time for ourselves. Ok, let me help you…what helps me relax and enjoy my “me time” is a hot herbal bubble bath, with candles, aromatherapy, a glass of wine or cup of hot tea, and a good book.

Herbal bubble baths are excellent for relaxing. Just letting go and all your aches and pains will go as well. You are tired of all that running around you do for the family. Your feet must have a day off too! Go and put a bottle of wine in the fridge to chill or put the kettle on for that hot cup of tea and I will tell you what you need to do next, remember no cleaning! Taking a long hot bubble bath scented with aromas that are pleasing, is a ritual to relieve pressure, tension, body aches, and stress. Ok the bath is ready, did you find a good book? One of my favorite books is called “The Shoemaker’s Wife” by Adriana Trigiani. She takes you back to the Northern Italian Alps in 1905, a romantic love story. Her 10th book which is exquisitely written, a story of the power of abiding lasting love. She is an amazing writer, I have read all of her books; take it from me I give it 2 thumbs up!

Well, you have your bath ready, your book, a glass of wine or cup of hot tea, now all you need are some lovely soothing scented candles to enhance your day of relaxation. Aromatherapy is a way to unwind through smell. The most popular is through the use of burning scented candles. One way this helps the body is with the influence of aromas on the brain, especially the olfactory system. Not only the aroma of the candles but the colors of them have deep meaning to help people focus or meditate. I personally love the scents of vanilla. So you choose whatever your preference is. Bubble Bath time is here….sink into that luscious scented bubble bath and let all your troubles, worries, and fears float away. Relax and enjoy your drink, let the water make you feel you are on a beach with the hot sun giving you energy to start your new week. Close your eyes and smell the candles soothing scents. Float all your aches and pains away. Enjoy your book; let it take you to what ever destination you wish. This is your day of relaxing “me time.” Happy Mother’s Day to all…… 

      
My recipe this week is easy and quick. It is called a “Potato With Onions Frittata“. It is a thick Italian omelet with an egg base by adding anything you like to its contents. It is cooked in a frying pan on top of the stove. Your frittata can be eaten for breakfast, brunch, or a light lunch. My mom’s recipe is to add to the eggs potatoes, onions, and grated cheese. All your ingredients have to be cooked first as the frittata only takes about 15 minutes or less to cook.

To prepare to cook your frittata, you can heat some olive oil in your non-stick frying pan (just enough to coat it.) Whisk the eggs (3-4) with some salt and pepper to taste. You can add about 2 tablespoons of Pecorino Romano grated cheese as well. Then add your cooked sliced potatoes and sliced onions and mix with your egg mixture. Now pour the egg mixture into the heated pan. Leave your egg mixture to set for about 4-6 minutes. Once you see it set up a bit and the frittata moves easily in the pan, put a large plate over the pan and invert the frying pan so the frittata comes out onto the dish with the uncooked side down. Add a teaspoon or two of olive oil to the pan if needed. Slide the frittata back into the pan and cook for another 5 minutes. Slide the cooked frittata onto a serving platter and slice it into pie-shaped wedges. Serve immediately and enjoy!! Buon Appetito!!

Well, Mom here’s to you! “Auguri per la Festa della, Mamma” (Happy Mother’s Day) “Ti Viglio Bene Mamma” (I Love You, Mother) enjoy and relax.


Till Next Time…………………….

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"I'd Gladly Pay You Tuesday, For A Hamburger Today" National Hamburger Month

“I’d gladly pay you Tuesday for a Hamburger today.” Does that sound familiar? Yes, those of us that are from the older generation remember a character from Popeye called “Wimpy,” who just like most Americans have a fascination for hamburgers. Why is it, that the “Hamburger” is on Americas top 10 list for go to food? A hamburger or burger is a sandwich that consists of a cooked patty of ground meat and is generally served with various garnish or condiments like ketchup, mustard, mayonnaise, lettuce, tomato, onion, relish, pickles, and we can’t forget the cheese. All of this is packed inside a sliced bun, often baked specially shaped for this purpose. Mostly the meat patty is beef, but hamburgers can also be made with ground chicken, turkey, and vegetarian. I guess with that being said, I can understand why everyone is in love with the hamburger.


The month of May is “National Hamburger Month” and is celebrated each year by a huge amount of people. This months special celebration should not be confused with May 28th which is “National Hamburger Day.” Did you know that the word hamburger comes from the Hamburg steak, (pounded beef) which originated in the German city of Hamburg? The term “hamburger” was first recorded in English in the year 1884 but was probably used much earlier. The recipe was brought to North America by large numbers of people emigrating from Germany at the time. The form hamburger steak first appeared in a Washington state newspaper in 1889. The first recipe close to the current idea of a hamburger, using ground beef mixed with onion and pepper dates from 1902.

Some Hamburger fun facts:

• Americans consume 14 billion a year and buy 5 billion hamburgers

• “Speedy” was the original mascot for McDonald’s 

• McDonald’s is the most popular burger restaurant in the U.S.

• White Castle is the oldest continuous running hamburger chains

• 1945 was the year the first self-serve McDonald’s opened

There is no doubt that hamburgers are on the top of all Americans go to food, young and old. When I was young coming from an Italian background, my mom didn’t serve us hamburgers frequently. We ate more meatballs than hamburgers. Hamburgers were more of a “summer” food, grilled on the BBQ for Memorial Day, Fourth of July, Fathers day, Labor Day, picnics, and family reunions. I remember those picnics with the family, having a juicy hamburger with all the fixings. I loved mine with ketchup, cheese, lettuce, and a pickle which was in-between a sesame seeded bun lightly toasted on the grill. When you took a bite, the cheese would be gooey and the ketchup would get all over your mouth. Besides the hamburger which was the main attraction my favorite side would be thinly French fries dripping in ketchup. As we grew up, my mother then would cook us hamburgers for dinner throughout the year. It doesn’t matter which way you eat hamburgers because it sill is and will always remain America’s favorite food.  So let’s have fun and celebrate this month by grilling up your own juicy hamburgers for you and your family!
 

My recipe this week is meal that takes the hamburger to my Italian roots. This super easy burger can be served over spaghetti or served on a toasted roll. Which ever way you devour it, you can taste the flavors of the onion, peppers, spices, cheese, and tomato sauce all wrapped into the ground beef. So delicious that with each bite you are taken back to Italy in a café overlooking the rolling Italian hillside. Molto Bene!!! 

Italian Hamburgers

Courtesy from "Taste of Home"

Prep Time: 30 minutes
Yield: 2 servings

Ingredients:
2 tablespoons dry un-flavored bread crumbs
2 tablespoons finely chopped onion
2 tablespoons finely chopped green or red sweet pepper
1 small garlic clove, minced
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon of ground pepper
1/2 pound of lean ground beef
2 tablespoons grated Pecorino Romano cheese, divided
1 can (8 ounces) tomato sauce
1/2 teaspoon Italian seasonings
Spaghetti or toasted roll, optional

Directions:
In a small bowl, combine the first seven ingredients. Crumble beef and sprinkle 1 tablespoon Pecorino Romano cheese over the mixture; mix well. Shape into two patties. In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. Serve on top of spaghetti or on a toasted roll. Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot, or Syrah.

Till Next Time……………………………….........

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

A Sauvignon Blanc Wine; A Perfect Complement For "Shrimp Scampi Florentine"

Shrimp Scampi

 “National Shrimp Scampi Day” is celebrated on April 29th every year. The word Scampi suggests the cooking style of the shrimp in the United States. This Italian -American shrimp dish is prepared by sautéing the shrimp in butter or olive oil, with garlic, lemon juice, fresh parsley, and your favorite white wine, which is then placed over Linguine pasta. National Shrimp Scampi Day is an unofficial holiday of unknown origin. The Italian people have been cooking shrimp this way for many years from the 1920‘s.

Shrimp is America’s favorite seafood and tastes succulent and sweet. Shrimp is available, fresh all year-round and is an excellent source of protein. Naturally low in fat, and calories which are an ideal choice for a low-carbohydrate diet. They are also a source of omega-3 fatty acid, which medical research shows may reduce the risk of heart disease. The average life cycle of a shrimp in is only 13 months or less. They reproduce rapidly, which is a good thing since so many people like to eat them. Female shrimp lay over a thousand eggs, which are attached to her swimming legs. Most shrimp release eggs offshore in deep water from early spring through early fall.

Here are some tips to help you purchase, safe handling, preparation, and cooking of shrimp:

• Raw, headless and unpeeled shrimp: 1/3 pound per serving

• Peeled and de-veined shrimp: 1/6 pound per serving

• Two pounds of raw headless, unpeeled shrimp will yield 1 pound of cooked, peeled and de-veined shrimp

• Remember to purchase seafood last and keep it cold during the trip home

• Shrimp are available in a variety of fresh or fresh or frozen and can be sold by peeled, de-veined, or with the tail on

• Shrimp should have a mild aroma (similar to the ocean), tightly adhering shells and firm fresh

• Store shrimp in the coldest part of your refrigerator at 32 degrees F. and use within two days, or freeze at 0 degrees F for up to six months

• Keep raw and cooked seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water

• Always marinade seafood in the refrigerator

• Discard marinade; it contains raw juices which may harbor bacteria

• When marinade is needed for basting reserve a portion before adding raw seafood

• Shrimp are easily prepared by the following methods: boiled, broiled, baked, grilled, or fried

My recipe this week is my take on Scampi called: “Shrimp Scampi Florentine”.  This delicious dish is made with fresh flavors of spinach, tomatoes, mushrooms, spices, and sweet shrimp. I would also recommend a very aromatic bottle of Vintner's Cuvée Sauvignon Blanc, 2008, from Rosenblum Cellars in California. This Sauvignon Blanc is crisp and has aromas of citrus, melon, and figs. Chill a bottle to share with friends over good conversation. This versatile wine makes the perfect complement for fresh green salads. Please drink responsibly.

Shrimp Scampi Florentine

"Shrimp Scampi Florentine"
Prep time: 15 minutes
Cook time: 15-20 minutes

Ingredients:
2 1/2 lbs of fresh spinach
2 oz. of unsalted butter
1 shallot
8 oz of button mushrooms
2 tomatoes, seeds removed, sliced thinly
Salt and fresh ground pepper
A pinch of Nutmeg
1/2 ounce of flour
1/2 pint of whole milk
1 ounce of grated Fontina cheese: (Mild provolone, gruyere, or gouda cheeses may all be substituted for Fontina, depending on your personal preference)
1 lb of cooked, de-veined, and shelled shrimp

Directions:
Rinse the spinach well, removing any thick stalks, and put into sauce pan with a good pinch of salt. Cover and cook for about 3-5 minutes. In a small saucepan, heat half the butter. Chop the shallot finely and cook it in the butter until soft. Next, wipe and slice the mushrooms. Place in pan and cook with the shallots. Drain the spinach well and chop finely. Mix the shallots, mushrooms, and tomatoes with the spinach. Then add seasonings and a pinch of nutmeg. Place mixed ingredients into oven proof dish. Melt half the remaining butter in a saucepan and add the flour. Gradually stir in the milk, return the sauce to the heat and bring to a boil. Season with salt and pepper. Grate the cheese and add half to the sauce. Heat the remaining butter and quickly toss the shrimp over heat. Put the shrimp on top of the spinach mixture and cover with sauce. Sprinkle the remaining cheese over and brown quickly under a hot broiler. Serve immediately over pasta with a big tossed green salad, and a piece of crunchy Italian bread.  Serves: about 4 people 

Till Next Time..........................................................

Copyright © 2013 “Family Plus Food Equals Love” All Rights Requested