" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak
It is an ongoing effort to keep up with my over abundant tomato garden.
It is to early to make chili sauce as the local peppers are not in yet.
This is close but more versatile. You can peel the tomatoes if you like but I prefer to just leave the skins on.
This sweet and sour relish is wonderful on burgers, steak or eggs. It's even good paired with cream cheese on crackers.
Tomato Jam
- 1 pound of small tomatoes such as plum or Juliet chopped.
- 1/3 cup red wine vinegar
- 3 tbsp sugar
- 1 clove minced garlic
- 1/4 teaspoon each of cinnamon and allspice
- dash of Worcestershire sauce
- salt and pepper
In a nonstick pan over high heat bring all ingredients to a boil.
Immediately reduce heat to medium and simmer for 30 min or until it has begun to thicken and caramelize. Stir occasionally breaking up large pieces with a wooden spoon.
Let cool and place in airtight jars. Store in fridge for up to month or freeze.
Makes 2 jars.
You can also use this jam to make a delicious appetizer. Takes all of 5 minutes to put together.
I guarantee this dip will be a success at any gathering!
"Red and White Dip"
- 1 tub of whipped cream cheese
- 1/4 cup of sour cream
- 1/4 cup of Miracle Whip
- 1 small jar of tomato jam
- minced basil
In a bowl mix cheese, sour cream and dressing until fluffy. Spread on a serving platter Top with jam and minced basil. Serve with crackers, baguette or pita triangles.
Cheers!
A cool and rainy Sunday, the kind of weather that has me thinking about fall, and all the dishes I love to make.
The perfect kind of day to make Chili. I have many variations of this popular dish that I will be posting over the fall and winter. This is the basic beef and bean type. You can substitute ground veal for the beef. Adding the spices before adding the liquids allows the flavor to soak into the meat instead of getting lost in the liquid.Adjust the cayenne and chili powder according to your own taste. Some people like it very mild others like to get a good sweat going!Tex Mex Chili- 2 pounds of lean ground beef
- canola oil
- 1 diced green pepper
- 1 diced onion
- 1 can each of kidney beans, black beans and diced tomatoes all with juices.
- 1/2 can of tomato paste
- 3 tablespoons of chili powder
- 1 tsp cayenne sauce or powder
- 1 tbsp Worcestershire sauce
- 1 tsp cumin
In a large pot heat oil and add diced pepper and onion. cook until softAdd beef and cook until brown .
Add spices and mix until meat is coated. Add beans, tomato paste and tomatoes.Combine and bring to a low boil.
Reduce heat to low and simmer for 2 to 21/2 hours.Stir occasionally . If getting low on liquid, cover with lid.Adjust spices before serving.Wine/Beer Suggestion: Waterloo Dark Ale.Cheers!
My garden is overflowing with tomatoes!
I have so many ripe ones I cant keep up with them.
A great way to use them up is to slow roast them in the oven. Roasted tomatoes can be used in soups, pasta , pizza, and salads.
It is so easy, as as they roast your whole house will smell like an Mama Rosa's Italian Kitchen!!
Slow Oven Roasted Tomatoes
- Small tomatoes such as Roma, Juliet or large cherry cut in half.
- salt and pepper
- olive oil
- dried oregano, basil or Italian blend
Preheat oven to 200F On oiled cookie sheets spread out halved tomatoes face up.
Liberally drizzle olive oil over top.
Scatter herbs , salt and pepper over top and toss lightly.
Roast in oven for about 4 to 5 hours.
Keep an eye on them. When they start to brown on the edges and shrivel they are done.
Cool and keep in fridge for a week or freeze for 8 months.
Cheers!
This is one of my signature side dishes.
I often get asked to prepare it at the homes of friends and families.
The secret is to let the mushrooms cook slowly over low heat. That way the mushrooms have time to soak up the sauce.
This side dish is wonderful as a topping for grilled steak or mashed potatoes.
Skillet Mushrooms in a Red Wine Reduction
- 1 pkg of fresh sliced mushrooms
- 1/2 cup red wine
- 1/4 cup worcestershire sauce
- 1 tbsp cracked black pepper (or to taste)
- 2 tbsp butter
In a skillet over medium heat melt the butter. Add mushrooms and cook until softened.Add the wine, worcestershire sauce and pepper.
Reduce heat and simmer until liquid is reduced by half (about 15 minutes) stirring occasionally.
Spoon over steak or vegetables.
Cheers!
After a dinner party last night I found myself with leftover potatoes and Moroccan Merguez Lamb Sausages.
So I put them to good use this morning. I created a variation of a wonderful brunch or light supper dish , Frittata. It was a total hit with my family.
This is a great way to clean out the fridge and crisper of leftovers . It takes minutes to prepare but tastes like you have been cooking for hours.
The variations are endless..instead of sausages you can use bacon, ham, Italian sausages, Genoa salami, diced roast beef, diced bell peppers, onions, ..you get the gist....be creative. Go wild!
Moroccan Style Frittata
- 2 cups of sliced cold cooked potatoes
- 8 sliced Merguez Lamb Sausages
- 6 sliced grape or cherry tomatoes
- 1/2 tsp minced garlic
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp paprika
- 5 eggs
- 1/4 cup milk
- 1 cup shredded cheese (any type you prefer)
- salt & pepper to taste
- Olive oil
Preheat oven to 400 F.In a bowl whisk eggs and milk together and set aside.In a large wide deep oven proof skillet heat olive oil and add diced sausages and tomatoes cook until tomatoes are softened. Add sliced potatoes, garlic, spices and cook until potatoes begin to lightly brown .Pour eggs evenly over the contents of the skillet. Sprinkle shredded cheese on top.Place in oven and bake until cheese is bubbly and eggs are set. Remove from oven.Let stand for 3 min. slice and serve with buttered toast.For a light dinner simply add Greek salad and crusty bread .
Wine Suggestion: Rose Grenache
Cheers!
Variation Italian Style
It has been incredibly hot and humid here this week.
We have literally been staying in all week in the comfort of the air conditioning. It has been too hot to barbecue and sit outside, but thats ok... I have missed cooking in my kitchen! Especially one of my favorite dishes..pasta.
This is a summery blend of crab and shrimp in a blush sauce. My kids sauce of choice.
For the budget conscious imitation crab can be used instead of regular. The evaporated milk instead of cream makes this dish virtually fat free!
A real bonus when we are smack in the middle of bikini season!Pasta with a Seafood Blush Sauce.
- 1 pkg small peeled cooked shrimp(raw can be used as well)
- 1 can or package of crab meat
- 1/2 diced each of red pepper, green pepper and onion
- 1 1/2 cups crushed tomatoes
- 1 can of fat free evaporated milk (or small carton of cream if you wish)
- 1 tsp minced garlic
- 1 tbsp of Italian herbs
- 1/2 cup grated Parmesan cheese
- 1/2 a bag of Penne or other pasta of choice
- Olive oil for sauteing
- salt and pepper to taste
In a large pot of salted water boil pasta.
Meanwhile.. In a large wide sauce pan heat olive oil and add onions and peppers and cook until softened.
Add crab and shrimp and cook until done (if using raw seafood)Add minced garlic, spices and tomatoes, stir in evaporated milk and cheese.
Simmer over med/ low heat until slightly thickened.
Drain pasta and serve with sauce ladled over top and garnish with more cheese. Wine Suggestion: White Italian Colli Albani
Cheers!
Beef has always had a a lot of controversy surrounding it..from safety issues to health complications.
An article in our paper by a doctor recently stated that lean steak is not as bad as one might think. It has the same saturated fat as chicken with skin on and more iron and complete nutrients then just about anything else.
As I always say..everything in moderation!
I love a good juicy steak.
Marinating for a few hours before grilling tenderizes and infuses the meat with flavor. I created this marinade out of my love for italian herbs. This dish goes beautifully with fresh garden tomatoes, green beans, focaccia bread and a red potato salad.
Tuscany Steak
* 1/3 cup red wine
* 1/4 cup good extra virgin olive oil
* 1 tbs balsamic vinegar
* 1 tbs minced garlic
* 1 tbs each of basil and oregano
* 1/2 tsp pepper
* sirloin steak
Combine all but the steak in a shallow pan or zip lock bag.
Submerge steak in marinade. marinate for at least 1 hour.
Remove and discard marinade.
Grill on the barbecue to your liking and serve.
Wine Suggestion: Gamay Noir
Cheers!
We recently returned from our summer vacation.
We spent a lot of time by lakes and marinas..but throughout the entire trip we only had one seafood dinner by the water..and it was very memorable. Since we have returned I have been craving another fish dinner.
This is one everybody always enjoys every time I serve it! It can be done in the oven or grilled foil on the barbecue.
The dill sauce is optional as the salmon tastes wonderful on its own. This version is much lower in fat because the cream sauce is made with canola oil instead of butter.
Lemon Pepper Salmon with Dill Sauce.
- 1 large fillet of Salmon
- Lemon juice
- olive oil
- Lemon pepper seasoning
- cooking spray for oiling pan or foil
Place salmon skin side up on oiled shallow roasting pan or on foil if grilling.
drizzle with lemon juice and olive oil.
Roast at 375F until skin loosens from fillet. When this happens peel off skin and remove from fillet and sprinkle with more olive oil and lemon juice.
Sprinkle with lemon pepper to taste.
Continue to cook until opaque.
meanwhile..prepare the sauce.
Dill Sauce
- 1 Tbsp canola oil
- 1 Tbsp of flour
- 1 cup milk
- 2 tbsp dried dill
- salt and pepper to taste
Heat oil in small sauce pan add the flour and whisk until smooth (this is called a roux) slowly add milk while whisking. Add dill and whisk until thickened and creamy. Serve along side of the salmon.
Wine Suggestion: Chardonnay
Cheers!
Ahhh..The easy living of summer....Throw something on the grill..toss a salad and suppers done! But if your like me...I am getting tired of lettuce and potato salads already.
I created this bean salad with ingredients I had in the cupboard and it took all of 5 minutes to put together. It is a great side dish or can be a vegetarian lunch on its own.
I served it last night with a roast beef dinner for guests and got raves all around! Even from the non bean salad eating kids!
Now thats what I call success!
Spanish Bean Salad
- I can of mixed beans (I used the kidney, black eyed, chickpea, romano blend) rinsed
- I can of black beans rinsed
- 1/2 each of red and green bell pepper diced
- 1 plum tomato diced
- 1/4 vidilia onion diced
- 1 tbsp oregano (or to taste)
- 1tbsp parsley( or to taste)
- 1tbsp southwest spice blend (or chili powder and red pepper flakesor cayenne pepper combined)
- 1 tsp sugar
- salt and pepper
- 1/2 cup Italian salad dressing or 1/4 cup each vinegar and olive oil
Combine in bowl and chill in fridge for at least 2 hours.
Serve and sit back and wait for all the compliments!
Cheers!
I love anything Caribbean! The music ..the drinks..and the food!
This yummy pork roast will have you thinking you must be in Jamacia mon.
It is so easy ..you will have plenty of time for downing pina coladas on the patio while jammin to Bob Marley as this roast cooks on the barbecue.
Caribbean Pork Loin Roast.
In a large pan or large zip lock bag if roast is small enough combine.
* 1/4 cup lime juice
* 1/4 cup rum
* 1/2 cup orange juice
* 2 tbsp brown sugar
* 2tsp minced garlic
* 1/2 tsp hot sauce
* 1/2 tsp allspice
* 1/2 tsp thyme
* 1 tsp cinnamon
* 1 tsp chili powder
Place roast in marinade (I used a 3 1/2 pound pork loin ...one or two pork tenderloins can be used too)
Let marinate in fridge for a least 3 hours or overnight.. You can cook this on the grill or oven .. Preheat grill or oven to 350F.
Remove roast from marinade and place in pan ( or on rotisserie with a shallow pan of water underneath ) .
Roast till internal temp reaches 165F.
Pour marinade in saucepan and bring to low boil for 2 or 3 min till slightly thickened.
Brush roast often with the marinade. .
If grilling in a pan you can place the roast directly on grill to brown up the last 20 min or so if not using the rotisserie.
Let stand for 10 min then slice and serve.
Jamaican Style Rice and Beans or Sweet Potatoes are great side dishes that would go well with this roast.
Wine Suggestion: Sangria or Gewürztraminer.
Cheers!
