Red White & Blue dipped Strawberries!

An easy and very impressive dessert for the 4th of July! They are perfect for a party and use very few ingredients.

• Strawberries, rinsed and dried well
• White Candy Melts
• Blue Candy Melts

Put white candy melts in microwave safe bowl.  Microwave for 1 minute.  Stir and return to microwave.  Microwave for 30 second intervals, stirring between each one, until candy melts are melted and smooth.  Dip strawberries, shake off excess, and place on wax paper to set up.  Repeat with all strawberries.  Let sit until candy is hardened.

Repeat the same procedure with melting blue candy melts as white.  Dip strawberries in blue.  Do this part quickly so the white doesn't melt into the blue.  Lay on wax paper and let harden.  Repeat with all strawberries.  

Enjoy!

"Summery" Spring Rolls!

Made with bacon, lettuce, carrot & green onion and paired with a sesame-soy dipping sauce, these delicate Rice Paper Spring Rolls are light and refreshing. It's a "handy" way to eat salad. I think they should be called summer rolls!

• Fresh romaine lettuce strips
• 2 medium carrots, cleaned and julienned
• 3 scallions slices long way into thin strips
• 6 pieces of bacon, fried
• Fresh herb of your choice, I used parsley
• Rice paper

Dip the rice raper in warm water. Rice paper is delicate and only needs a quick dip in warm water to soften, about 5 seconds. It will still be a little firm when it comes out of the water. Do not “soak” the rice paper for too long because it will break down too quickly, making the rolling more difficult to roll.

On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, carrots, green onions and bacon. You can just have 1 bacon per spring roll but if you want to make it extra flavorful and decadent, add 2 slices of bacon.

Start rolling the wrapper over the fillings away from you, sort of folding and tucking the ends and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper. Serve immediately, or cover with plastic wrap to eat a few hours later.

Sesame-Soy Dipping Sauce

• 1/2 cup soy sauce
• 1 tablespoon of mayonnaise
• 1 teaspoon fresh lemon juice
• 1 teaspoon of sesame oil
• 1 teaspoon sesame seeds

Combine all ingredients and stir or shake covered until emulsified.

4th of July - Bring on the Watermelon Cake!!!

With the 4th of July approaching as well as barbecue season and entertaining, I am reposting this show-stopping Watermelon Cake to celebrate summer! Super impressive, super easy and super watermelon flavor-icious!

• 1 package white cake mix (regular size)
• 1 package (3 ounces) watermelon jello®
• 1-1/4 cups water
• 2 eggs
• 1/4 cup canola oil
• 2-1/2 cups prepared vanilla frosting, divided
• Red and green gel food coloring
• Chocolate chips

In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans or one deep dish cake pan for a single layer cake. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

Place 1-1/4 cups frosting in a bowl; tint red. Tint remaining frosting green. Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of edges. Frost sides and top edge of cake with green frosting. 

For seeds, insert chocolate chips upside down into cake top. Yield: 12 servings.

Notes: Can make two layer cake with some frosting in the middle. Watermelon Jello® can be found in Walmart or online.

The Ultimate Rice Veggie Burger

I was determined to come up with the perfect marriage of flavors for a healthy veggie burger with the right amount of density. When you bite into this burger on a bun, topped with all of your favorite fixins', I think you will agree that these burgers are hearty and filling, and best of all delicious!

• 1 cup cooked brown rice
• 2 cloves minced garlic
• ½ cup chopped onion
• 1 ½ cups of beans rinsed and drained (your choice of chick, black or red)
• ¼ cup diced portobello mushroom
• ¼ cup diced tomato
• 1 cup cooked mashed potato
• ½ cup toasted and chopped pecans
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon smoked paprika
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce (leave out if soy free)
• ½ teaspoon chili flakes
• 1 egg lightly beaten

Pure' the beans until smooth. Saute' onion and mushroom in olive oil until soft. Combine the bean mixture, onions, mushrooms and the rest of the ingredients. Mix well and chill for a few hours. 

Form into 4-6 burgers. Grill on foil or cook in 400 degree oven on a lined baking sheet for 30 minutes, flipping half way through cooking time. They should be browned and lightly crisp.

NOTE: Serve with your favorite sides for a complete meal

Habanero Pork and Pineapple Kabobs - Oh Yeah!

Habanero Pork and Pineapple Kabobs are a favorite for a summer backyard meal. The sweet and spicy glaze is made ahead and then used as a marinade. It is also perfect for shrimp or other grilled seafood and can be used as a dipping sauce.

• 1 1/4 pounds pork loin, cut into 1-inch cubes
• 1 fresh pineapple, cleaned, cubed, core discarded

Make Habanero Glaze (recipe below). Pour all except one cup of the habanero glaze into a gallon plastic bag with the cubed pork tenderloin and marinate overnight.

When ready to cook, prepare and preheat grill or preheat broiler. Thread pork cubes alternately with pineapple on 8" soaked wood or metal skewers. Grill or broil skewers 4-6" from medium heat source for 14-18 minutes, turning once and brushing frequently with reserved marinade, until pork is cooked and pineapples are tender. Discard remaining marinade. Serve with rice for a complete meal.

Habanero Glaze

• 1/2 cup pineapple juice
• 1/2 cup white rice vinegar
• 1/2 cup sugar
• 1 teaspoon minced garlic
• 2 habanero peppers, minced
• 1 teaspoon ground ginger
• 1 tablespoon ketchup
• 1/2 cup duck sauce
• 1/2 cup chopped pineapple strained
• Pinch of cornstarch

Heat a sauce pan to medium heat and add juice and rice vinegar. Bring to a boil. Add sugar, garlic, ginger, habaneros, ketchup and duck sauce. Reduce heat to simmer and stir to combine. Simmer about 5 minutes and stir in pineapple. Remove from heat and stir in cornstarch. Strain glaze and cool down. 

Reserve about 1 cup for later use and divide in 1/2 use for dipping sauce and the other 1/2 for brushing meat with additional marinade during grilling.

Do You Granola?

There are so many granola brands and variations on the market today, it can be really confusing and costly to figure out which one suits your taste the best. A simple solution is to make your own basic granola and then you can create a variety of flavor profiles and experiment with lots of ingredients. Granola is easy to make. It is made out of rolled oats that have been toasted.

BASIC GRANOLA INGREDIENTS
4 cups rolled oats (not instant)
3 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract

Heat the oven to 300°F and arrange a rack in the middle. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.  Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.

Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.  Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.) 


Now for the fun part. Here are some add-ins that will give your granola a boost! Of course they all start with Granola made from the basic recipe.

Hawaiian Granola
4 cups basic granola (cooled)
1/2 cup dried mango
1/2 cup pineapple
1/2 cup chopped toasted macadamia nuts
1/2 cup sweetened coconut

Peanut Butter Pretzel Granola 

4 cups basic granola (cooled)

1 cup honey roasted peanuts

1 cup peanut butter pieces (candy)

1 cup mini pretzels

Spicy Nut Granola

4 cups basic granola (cooled)

1 cup slivered almonds

3/4 cup pecan pieces

2 tablespoons cinnamon

2 tablespoons ginger

1 teaspoon nutmeg

1/2 teaspoon cayenne pepper

Dark Chocolate Cranberry Granola

4 cups basic granola (cooled)

1/2 cup dark chocolate chips

1/2 cup dried cranberries

1/4 cup chopped walnuts

NOTE: You can make up your own flavor profiles! Some add-in ideas: raisins, dried cherries, dried apricots, pistachios, banana chips, chocolate chips, mini marshmallows, lucky charms, crackers, dried blueberries, dates, sunflower seeds, M&Ms, chopped kit-kat bars or anything else you see that makes your mouth water.

And the Waiter Asked Chocolate or No Chocolate?

When in Italy we ate Panna Cotta every night after our meal and the big question from the waiter - "chocolata or no chocolata?"

Panna Cotta meaning "cooked cream" is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It's very popular in restaurants and is easy enough to make at home. It can be flavored with many different ingredients like fresh berries and fruit sauces, but I like the classic with chocolate sauce - so the answer is "si, con il cioccolata, to the waiter!

It is usually served unfolded onto a dessert plate, but you can eat it right out of the cup if you prefer.

1⁄2 cup whole milk 
1 1⁄2 cup heavy whipping cream 
2 tbsp honey 
1 tbsp sugar 
1⁄2 of a vanilla bean 
3 sheets gelatin OR 1 tablespoon powdered gelatin

Place whole milk, whipping cream, honey, sugar, and vanilla bean in a sauce pan with the gelatin sheets and let stand 5-8 minutes. Heat all ingredients until gelatin is dissolved. DO NOT BOIL. Discard the vanilla bean. Cool down and put into 4 (lightly coated with cooking spray) dessert cups or ramekins, cover tops with plastic wrap  and refrigerate for 24 hours.

To make the chocolate sauce, microwave 3 oz. chopped dark chocolate bar and ¾ cup heavy cream in a bowl at high 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.

Serve chilled panna cotta with the dark chocolate sauce on top. You can also garnish with chocolate shavings and a sprig of mint.

Delizioso!

Korean Melons - crisp, honey sweet, beautiful in color and awfully cute!

I would describe a Korean Melon as a cross between a mild honey dew and a cantaloupe, but crisper, and juicy. They are small, about the size of a papaya and elongated in shape. 

The Korean Melon is rich in vitamin A, C and calcium. It is known for it's effectiveness for skincare, is a natural diuretic, and is good for digestion and constipation. The skin is edible, but sometimes bitter so it is best to peel it and then take the seeds out. 

Slice it like you would a cantaloupe and eat. I like it really cold. It is also delicious with ice cream! They are the brightest, grooviest little melons on the planet and you can make some really nice recipes with them as well.

Korean Melons can be found in Asian Markets and I know that Wegman's carries them. They are becoming more popular so you might see them in your regular grocery produce section too!

Korean Melon Ala Mode
Serves 4

2 Korean Melons, peeled, halved and seeded
8 scoops of vanilla ice cream
4 tablespoons honey
4 tablespoons orange liqueur
Handful of fresh blackberries

Dividing all of the ingredients into fours, fill melon "boats" with ice cream, drizzle with honey and orange liqueur and top with blackberries - YUMMY!!!

Great Gluten Free Products On The Market!

To go gluten free or not to go gluten free, that is the question!

According to the Harvard Health Publication, April 2013*  it really does seem to provide some improvement in gastrointestinal problems. My advise - avoid gluten for a while and see if you feel better!

Here are some really delicious products on the market that get my vote:

1. All Natural Pop Chips Sea Salt Rice Chips
2. Annie Chun's Gluten Free Pad Thai Noodles
3. Garden Lite's Veggie Muffins Zucchini Chocolate
4. Gluten Free Bisquick
5. Glutino English Muffins
6. Jules All Purpose  Flour
7. KinniKinnick Personalized Pizza Crusts
8. Mary's Gone Crackers Original Flavor Crackers
9. Roland Quinoa (All Flavors)
10. Simply Asia Spring Vegetable Rice Noodle Soup
11. Thai Kitchen Spring Onion Rice Noodle Bowl
12. Trader Joe's Coconut Macaroons (6 choc. & 6 Van.)
13. Trader Joe's Gluten Free Brownie Mix
14. Trader Joe's Gluten Free Granola Loaded With Fruit & Nuts
15. Trader Joe's Gluten Free Penne Corn Pasta
16. Udi's Whole Grain Hamburger Buns

Note: If you are on a strict Gluten Free Diet or suffering from Celiac disease, some of these products may have been manufactured in a plant containing wheat and soy. For additional information, please consult a licensed health care professional.

* (http://www.health.harvard.edu/press_releases/potential-benefits-of-a-gluten-free-diet) 

Delicioso Cuban Pork Butt with Mojo Criollo!

Let me tell you, The first I had Cuban Pork Butt I wanted to make it again the very next day! Our Cuban friends serve it with yucca, but it's also great with roasted potatoes. The piece de resistance is the Mojo Criollo (garlic sauce) served with it!

• 4 lb. Pork Butt
• 2 large onions, sliced
• 8 cloves garlic, rough chopped
• 1 tablespoon basil
• 1 tablespoon black pepper
• 1 tablespoon adobo
• 4 cups chicken broth
• 1 tablespoon olive oil
• 1 tablespoon black pepper
• 1 teaspoon red pepper flakes

Extra Spices:
Mix together 1 tablespoon each of pepper, adobo, onion powder and garlic powder.

Preheat the oven to 325 degrees. In a deep pan, add the sliced onions and the garlic to the bottom of the pan. Add all the spices. Add the chicken broth to the pan and then put the rack over it. Rub the pork down with the olive oil and the extra spices. Put the pork butt on the rack and cover with foil, really tight, you don’t want the steam to get out! Put it in the oven and leave it in there, don’t try and peak, and after 4 hours take it out. Let rest for at least 10 minutes and then shred away! Serve with Mojo Criollo.

Mojo Criollo Sauce

• 1/4 cup lime juice, fresh squeezed
• 1/2 cup orange juice, fresh squeezed
• 1/2 cup olive oil
• 1 teaspoon dried oregano
• 6 garlic cloves, pressed
• salt, to taste
• black pepper, fresh ground, to taste

Turn A Boxed Cake Into A Delicious Crumb Cake!

This is one of the best crumb cake recipes I've ever tried. Very moist and loaded with tons of buttery crumbs. It's so easy and makes a nice size cake and is a real crowd pleaser!

• 1 package yellow cake mix
• 2/3 cup water
• 3 eggs
• 1/2 cup butter, softened
• 1 1/3 cups packed brown sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 1 1/2 cups butter
• 4 1/2 cups all-purpose flour
• 1 tablespoon confectioners' sugar

DIRECTIONS:
Preheat oven to 350 degrees. Grease a 12x18 pan.

Mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Set Aside.

Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer until thoroughly blended. Pour the cake batter into the prepared pan.

Bake for 15 to 17 minutes. Center will be slightly gooey. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Sprinkle the remaining crumb topping onto the cake. 

Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.

Let the cake cool to room temperature, and sprinkle with confectioners' sugar.

Feta Corn Orzo Salad

This salad is a great addition to any Father's Day feast or family-friend gathering. The recipe doubles well for a larger crowd. It's light and fresh and perfect for summer dining.

Dressing:

• 8 tablespoons fresh squeezed lemon juice
• 4 tablespoons olive oil
• 8 teaspoons red wine vinegar
• 4 garlic cloves, crushed
• 2 tablespoons grated parmesan reggiano
• salt and pepper, to taste

Salad:

• 2 cups uncooked orzo pasta (I use corn pasta)
• 4 cups chicken broth + 4 cups water
• 1 jar Trader Joe's Corn And Chile Tomato-Less Salsa
• 2 cups cherry or grape tomatoes, sliced in half
• 1 cup diced red onion
• 1/2 cup thinly sliced basil
• 8 oz. feta, crumbled

Prepare dressing by whisking all ingredients together. Season with salt and pepper. Set aside.

Bring chicken broth and 4 cups of water to a boil. Season water/broth with salt. Cook orzo according to package instructions. Drain orzo.

Toss orzo with dressing, corn, red onion, tomatoes, and basil while orzo is still warm. Cool orzo until room temperature and mix in crumbled feta. Serve immediately or refrigerate covered until use.

Note: If you refrigerate overnight - you will need to add additional olive oil, toss and serve.

Father's Day Chocolate Overload!

I have been making this recipe for years. Although it is not an original of mine, it is post-worthy! A great ending to a Father's Day feast. The recipe calls for Heath toffee bits, but you can use crushed heath bars or any other favorite candy bar that has chocolate and crunch. I once made it with crushed Kit Kat bars and it was delicious!

Chocolate Trifle
Adapted from Chocolate Delight

• 1 family size package brownie mix
• 1 c. kahlua
• 2 5.9-oz. packages instant chocolate pudding mix
• 1 8-oz. package Heath toffee bits
• 1 12-oz. package mini chocolate chips
• 2 8-oz. containers Cool-Whip, thawed or 2 cups fresh whipped cream

Prepare brownies according to package directions, making sure you do not underbake. Cool. Cut into 1-inch squares and pour kahlua over cake. Set aside.

Assemble remaining ingredients, as pudding will begin to set as soon as milk is added. Prepare pudding according to package directions.

In a 10-inch trifle bowl or larger, layer half of coffee-soaked brownies. Then layer half of pudding, 8 oz. of Cool-Whip or fresh whipped cream, and half the Heath and chips. Repeat layering. Keep refrigerated until serving.

NOTE: You will need to prepare the brownies and pudding ahead of time.

Del Ponte's Inspired Asparagus Salad

If you have never been to Del Ponte's in Bradley Beach, New Jersey, you are missing out on something spectacular! All their panini sandwiches are made with their homemade bread, the pizza is coal fired and they offer a wide range of really delicious salads. My favorite salad to order when I visit is the Roasted Asparagus Salad.

With my hectic schedule these days I have decided to "copycat" the recipe so I can enjoy it at home. PLEASE be sure to visit Del Ponte's as well as their bakery attached to the pizzeria. It won't disappoint!

Roasted Asparagus Salad - Serves 2
1 head of Romaine lettuce cut into bite size pieces (you can also throw in some baby spinach)
8-10 mini balls of fresh mozzarella
2 oz pickled beet slices
8 sprigs of oven roasted asparagus cut into 1/4 pieces (recipe follows)
12 candied hazelnuts (recipe follows)
4 oz oven roasted chicken strips (I use leftover rotisserie chicken)
Your favorite brand of vinaigrette dressing
Croutons or Bread Toasts
salt and pepper to taste

Roasted Asparagus
Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes. Cut into pieces. Set aside.

Candied Hazelnuts

1/4 cup chopped hazelnuts
1 1/2 tablespoons light brown sugar
1 1/2 teaspoons egg white
1/8 teaspoon salt
Preheat oven to 350°.
Combine the ingredients, tossing well to coat. Place hazelnut mixture on a nonstick baking sheet coated with cooking spray; bake at 350° for 6 minutes or until lightly browned. Remove from oven; cool.


Assemble The Salad:
Combine romaine lettuce and asparagus in large bowl. Add vinaigrette and toss to coat. Transfer salad to 2 plates; sprinkle with salt and pepper. Top each plate with equal amounts of mozzarella, beets, hazelnuts and chicken strips and croutons. Serve at room temperature.

NOTE: Check out...
Del Ponte's: http://www.delpontescoalfiredpizza.com/index.html
Bakery: http://delpontesbakery.com/index.html

All You Need to Know About Soft Shell Crabs

In my opinion, soft shell crabs are one of the best delicacies in America and summer starts the season to enjoy them. We only have 3 or 4 months to really appreciate these special little crustaceans. All crabs have a shedding season, but only a few types can be eaten in this form and the blue crab is the only commercial one available to us.

The most interesting thing about them is that they are caught purposely according to their shedding date by crabbers. They are split up into sizes: whales are over 5 inches, jumbos are 5 inches +, primes are 4.5 inches +, hotels are 4 inches + and mediums are 3.5 inches +.

If the crab has a strong ammonia smell, it is not fresh. Typically they are purchased live, but if they perish on the way home, they are still considered fresh and should be cooked the same day.

If you haven't tried soft shell crab you must. You will never taste anything closer to the ocean than these taste bud tickling delicacies!

Honestly, I have tried cooking them several ways, but my favorite way to enjoy them is plain old fashioned fried, served on a bun with tartar sauce or just eaten handheld right out of the frier!

Crunchy, sweet, ocean salty and just plain good!

Fried Soft Shell Crabs

• 1 dozen soft shell crabs
• 1 cup seasoned breadcrumbs
• 1 cup flour with 1 teaspoon salt
• Canola oil for frying
• 2 eggs beaten until mixed

Preheat the oil in a large saucepan or deep fryer until it reaches about 360 degrees. Combine the breadcrumbs and the flour. Dredge each crab in egg and then in breadcrumb/flour mixture. Lower the crabs into the oil and fry for about 3 minutes or until golden browned. Be careful because they can splatter from the heat. Transfer to paper towel covered plate to drain.

Spread tartar sauce on both sides of a soft hamburger bun and place a romaine lettuce leaf down and a crab on top.

Homemade Tartar Sauce:
Mix together 1 cup mayo, 1 tablespoon sweet pickle relish, 1 tablespoon minced onion, 2 tablespoons lemon juice and salt & pepper to taste.

Father's Day Steak and Ale - A Real Man Meal!

With Father's Day approaching, it's time to start thinking about a menu. This is a delicious Father's Day meal and perfect for any cooking skill level. You are sure to please with this wonderful feast!

Rad-Rub Rib Eye Steak

• 3 tablespoons brown sugar
• 2 tablespoons salt
• 1 tablespoon paprika
• 1 tablespoon dry mustard
• 1 tablespoon adobo
• 1/2 teaspoon pepper
• 1/4 teaspoon basil
• 1/4 teaspoon thyme

Combine the ingredients in a jar - close the lid and shake. Coat meat or poultry with mixture and Let stand for 1 hour. Grill as desired. 

Roasted Ale Potatoes

• 12 oz of your favorite beer
• 2 gloves garlic minced
• 1/2 teaspoon adobo
• 1/2 teaspoon pepper
• 2 baking potatoes

Preheat the oven to 375 degrees. Cut the potatoes into thick fries. Put into a zip lock bag and pour in the beer. Let marinade for 20 minutes, mixing a few times to coat potatoes evenly. Drain the potatoes and toss the potatoes with the remaining ingredients. Spread on a non-stick baking sheet and bake for 30-45 minutes until golden. Serve them just as they come out of the oven to retain crispness.

Bacon and Eggs Salad

• 2 hard cooked eggs peeled and sliced
• 1 bunch salad greens of your choice broken int bite size pieces
• 1 cup of italian seasoned croutons
• 4 oz. crumbled cooked bacon
• 1 apple cored and diced

Toss salad and serve with your favorite dressing. I make my own, but to keep it simple it is perfectly ok to use bottled. Marzetti's Sweet Italian would be my choice!

Growing Up Italian & Grandma's Kitchen...

As many of us have the same stories and can relate to growing up Italian, this is one about my Grandma's kitchen...

My Grandma Carmella had the best knowledge of making meals from leftovers. She had 5 children and 12 grandchildren and we all lived in 3 houses next to each other. I remember running home from school to go see grandma and there was always something cooking on the stove. She would make fried dough and sprinkle sugar on top and say "comma, I mayda you ciambella". My favorite thing of all time and my most fond memories was something she called "Giamborta". It was usually made the day after a Sunday family dinner when there were lots of leftovers like sausages, gravy (tomato sauce) fried peppers and onions and such. I actually think she was saying Giambotta, which means stew in Italian, but she would make an egg scramble out of it. 

Here is Grandma Carmella's Giamborta, more like an egg scramble than an Omelet recipe:

• 3 tablespoons olive oil
• about 3 cooked italian sausage sliced up really thin
• 1/2 cup chopped green long italian peppers
• 1/2 cup chopped onion
• 1/2 cup dice pulp from fresh tomato (or canned diced)
• 1/2 teaspoon basil
• salt and pepper to taste
• 1/2 cup leftover tomato sauce or meat sauce
• 4 beaten jumbo eggs
• crushed red pepper
• Grated parmesan cheese

Add olive oil to a 10 inch skillet on medium heat. Add the peppers and onions and saute until crispy. Add the sausage and cook for a few minutes. Add the diced tomato and cook for a minute or so. At this point you can add the basil salt and pepper.

In a separate bowl - beat the eggs and loosely stir in the tomato sauce. Add this mixture to the skillet and move the eggs around with a spatula to scramble and incorporate the rest of the ingredients until cooked and firm.

Plate and sprinkle with crushed red pepper and parmesan cheese!

Note: She would sometimes add these:

1/2 cooked diced potato or 1/2 cup cooked zucchini

Making Greek Coffee!

I have been making and serving Greek coffee at our annual festival for years. I'd like to share with you some pointers on making a great cup of coffee and some terms you should know when ordering. 

A big "Shout Out" to my girls at the booth; they don't call us 

"The Coffee Ladies" for nothing!

Greek coffee is strong, foamy and delicious. There are 6 things you need for a perfect cup:

• A "Briki" (Greek Coffee Pot) pronounced BREE-KEE
• Greek Coffee
• Sugar
• Demitasse Cups
• Cold Water
• 1/4 cup ladle

The "Briki" comes in 3 sizes -2, 4, and 6 cups. The reason; you don't want to make more that six cups at a time because you will not achieve the right amount of foam. 

Ladle the cold water into the Briki. For every cup you make, add one heaping teaspoon of Greek Coffee and stir. If making sweet, add the sugar as well. If making with Ouzo or milk, add that at the end into the demitasse cup.

There are 6 types of coffee terms to ask for:

1. Unsweetened - Sketos
2. Medium Sweet - Metrios (1 teaspoon sugar)
3. Sweet - Glykos (2 teaspoons sugar)
4. Extra Strong & Sweet - Vary Glykos (2 spoonfuls coffee and & 3 teaspoons sugar)
5. With Ouzo - (anise flavored liqueur)
6. With Crema - (milk)

Now for the good part!

Turn on the heat at medium high and as the coffee boils, the foam (called kaimaki) will start to rise to the top of the Briki. The bigger the foam the better the coffee. Remove from heat and serve. If making more than one cup make sure you pour a little at a time into each cup so everyone gets some foam!

Apolafste!