Chocolate Strawberry Trifle - Easy As Cake!

This is probably one of the simplest yet most delicious desserts and it looks great - good enough to serve to company!

• 1 boxed dark chocolate cake
• 1 cup heavy whipping cream 
• 1 tablespoon vanilla
• 1 tablespoon confectioners sugar
• 16 fresh strawberries sliced and tossed with 2 tablespoons strawberry preserves
• chocolate syrup for garnish

Prepare the cake as directed in a sheet pan. Once cool, cut into 1-2 inch squares. Starting at the bottom of a trifle dish or individual dessert cups (clear glass) layer the chocolate cake in a single layer.

In a large bowl, whip cream until stiff peaks are just about to form. Beat in 1 teaspoon vanilla and 1 tablespoon confectioners sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Add a layer of cream to the chocolate cake, then a layer of sliced strawberries. Repeat until all ingredients have been used. Finish with a dollop of whipped cream, a sliced strawberry and drizzle with chocolate syrup.

It's that simple!

Making Cheese - Homemade Ricotta Salata!

Ricotta Salata (salted Ricotta) is just plain delicious. It has the same consistency as Feta, but is mild and fine in taste and texture. It was easier to make than I thought and I wanted to share this with you!

• 4 cups ricotta
• 1 cup Kosher salt
• cheese cloth
• 2 plastic containers with holes punched in for drainage

Line a colander with cheese cloth. Spoon the ricotta into the cloth. Tie corners and hang to drain for 30 minutes. I squeezed it a little initially to help express more fluid. I drained mine over the sink on my faucet.

Divide the ricotta into 2 equal portions and place in containers with holes for more drainage. Cover the ricotta with about 1/4 inch of the kosher salt.

Place the containers in the refrigerator with a pan underneath to collect the drainage. Keep them in the refrigerator for 3 to 4 days.

After 4 days, take the cheese out of the containers and wash the salt off the top with damp paper towel carefully. Invert the cheese, put back in the containers, and add 1/4 inch of salt to the top once again.  

The cheese is done when the ricotta is crumbly with the consistency of Feta cheese. Carefully wipe off all of the salt again and pat dry. You can store ricotta salata for up to two months in the refrigerator.

Pesto Rolled Pork Loin with Spinach and Cheese - Now That's What I'm Talking About!

One of my favorite pork recipes and super easy to make. It looks complicated and is elegant enough to serve to company!

• 1 (1-pound) pork tenderloin, trimmed
• 1/4 cup basil pesto
• 1 cup baby spinach
• 2 minced garlic cloves
• 1/4 cup (1 ounce) crumbled ricotta salata cheese
• Olive oil-flavored cooking spray
• 1/4 teaspoon black pepper
• Basil,olive oil, salt and pepper

Preheat oven to 500°.

Start on one end and put a slit down the the loin and start to cut around in a circular movement until the pork loin is laying flat (See pictures).Place pork between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. 

Spread pesto and garlic evenly allover the inside length of tenderloin; top with spinach and cheese. Lay down some whole fresh basil leaves.Roll and Close tenderloin; secure at intervals with wooden picks. Place pork in a skillet coated with cooking spray and brown on all sides. Transfer to a baking pan and sprinkle evenly with salt and pepper. 

Bake at 500° for 22 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes. Discard wooden picks; cut pork into slices. 

Note: You can also add Prosciutto to the filling!

Caper Sauce - Great for Fish and Chicken!

These edible flower buds come from the Capparis Spinosa bush, a perennial plant that bears these flavorful edible buds. The caper was introduced in European countries and distinctive in Italian cuisine, especially Sicilian and southern Italian cooking. This exquisite and elegant sauce can be served on most fish and is also great with chicken - I'd say, pretty tasty!

• 2 tablespoons butter
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons stock (I used chicken stock)
• 2 generous tablespoons capers in vinegar
• 1 teaspoon mild vinegar (like apple cider vinegar)

Melt 1 tablespoon butter. Blend in flour. Cook until slightly brown and add remaining butter. Add salt, pepper and stock and cook until slightly thickened. Add capers and vinegar and mix well. Makes enough sauce for 1 pound of fish or chicken. 

It's that simple!

Penne With Spinach Pesto and Salmon

This recipe is great to make with leftover baked or grilled salmon so I deliberately make extra with this recipe in mind!

• 1 (16 ounce) box of dry penne pasta

• 2 tablespoons butter
• 
2 garlic cloves, minced 
• 
3 tablespoons minced onion

• 1 package fresh baby spinach chopped
• 
12 ounces baked salmon, broken into fine pieces 
• 2 tablespoons olive oil

• 1 tablespoon dill, fresh is better!
• 
salt and pepper to taste
• 
1/4 cup of reserved pasta water or chicken broth

Grated Romano cheese for finishing

Melt the butter in a pan on medium-high and add the garlic and onion and saute until tender, about 2 minutes. 

Now add the remaining ingredients: olive oil, spinach, salmon, dill, salt, and pepper and cook on medium heat for 1 minute so that spinach is wilted and incorporated and the other ingredients are mixed in well evenly.

Cook pasta in boiling water according to directions on package. Before draining pasta, reserve 1/4 cup of the pasta water.

Add the reserved water or chicken broth to other ingredients and toss in pasta to coat.

Taste the pasta and adjust salt and pepper as desired and add additional butter if necessary.

NOTE: We like to add crushed red pepper and grated Romano just before serving!

Greek Chicken with Feta and Tomatoes

This recipe reminds me very much of what I ate recently at a restaurant with some friends and we all loved it. I found this online adjusted it a bit and it came out great!

• 4 boneless, skinless chicken breast halves
• 1 lemon, juiced
• 1 cup dry white wine
• 2 tablespoons fresh oregano, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small onion, diced
• 4 plum tomato, cored and chopped
• 2 cloves garlic, minced
• 1 tablespoon dried basil
• 2 ounces feta cheese, cubed
• fresh dill for finishing

Rinse the chicken breasts under cool water, pat dry with paper towels, and place them in a shallow dish to marinate.

Stir the lemon zest and juice, wine, oregano, salt, and pepper together in a small bowl. Pour the marinade over the chicken and rub it into all sides. Cover and marinate the chicken in the refrigerator for several hours or overnight. Bring to room temperature before cooking.

Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts. Remove the chicken breasts from the marinade, reserving the marinade to make the sauce, and place them in the skillet. Cook the chicken breasts, turning only once, for 4 to 5 minutes per side, until lightly brown on both side. Transfer to a platter and cover loosely with foil to keep warm while you prepare the sauce.

Add the onion and tomatoes to the skillet, reduce the heat to medium, and cook, stirring frequently, for 2 to 3 minutes, until the onion is soft and translucent and the tomatoes soften and release liquid. Add the garlic and saute for 1 minutes, stirring constantly. Add the reserved marinade and bring it to a boil. Reduce the heat and simmer for 2 to 3 minutes, until the liquid has reduced by half. Season with additional salt and pepper if desired.

Return the chicken to the skillet with the sauce. Add the basil and simmer on low heat 6 to 8 minutes, until the chicken is cooked through and feels firm to the touch.Transfer the chicken breasts to a platter or individual plates. Spoon the sauce over each breast and scatter the feta cubes over the top. Garnish with fresh dill if desired and serve warm.

Shame On You Pete's Fishery in Matawan NJ!!!

This is my first restaurant review on Food Newsy and I'm sad to say it's not a good one. We chose Pete's Fishery in Matawan, NJ because it was quite the restaurant back in the day... EXACTLY... back in the day! 

I was all too excited to order the Fried Oyster Platter with a baked Sweet Potato and cornbread. Hubby ordered Fried Flounder and number 2 son ordered the Buffalo Shrimp. The waitress was friendly enough and service was fine until...

Our food came. My first bite of an oyster was an ok experience, nothing to write home about. They were dull, with very little seasoning besides not being hot. I glanced over to my husband who tried his flounder and he pretty much had that same lack luster expression as me. Son ate with enjoyment, although he would eat fried shoe leather on a plate if you gave it to him. Let's just take him out of the equation for now.

I noticed that the prices went up considerably so I guess I was anticipating the quality of food to go up as well. We were hungry and continued to eat. Second oyster and I bit into a huge piece of shell. I quietly and discreetly removed it from my mouth. Third oyster, another shell, fifth oyster ANOTHER shell that practically broke my tooth!

I called our waitress over and told her about these events and she said "you are bound to get shells because of the way they are shucked". No apology, no replacement, nothing. She walked away and I was fuming at this point. I called her back and asked her to remove my plate from the table and that I was not going to finish my meal. I saw her go over to the manager and whisper something and I was hoping they were going to make it up to us, but nothing.

The bill came and she announced that they took off 25% because of the shells. ARE YOU KIDDING ME! The chef had come out of the kitchen and was speaking to another patron. I went over to him and politely said how we have enjoyed the restaurant so much in the past, however this visit was a bit of a disappointment. I repeated the story to him and got the same reaction!  "You are bound to get shells because of the way they are shucked". Now, not so politely I said, "sir, with all due respect, I have shucked oysters at home and served them to guests without any shells, maybe you need to take a refresher course on how to shuck an oyster."

The waitress, the chef and even the manager all had very bad attitudes, they were rude and condescending. The kicker here is the final blow... my husband went to pay and the manager asked, "how was everything". Hubby replied, "not to good this evening, I'm afraid". The manager says "Oh good, thanks for coming" WHAT!!!! He didn't even listen or hear what my husband said. "

Well, hear this! We will NEVER, EVER, EVER eat at your restaurant again, and every chance I get, I will make sure to relay this story over and over again and I will attempt to go on every food review website and make sure I tell this to everyone; until I feel better anyway.

I should have mentioned to the chef that I have a food blog with over 2,000 viewers! 

Anyway, I am cooking a lovely dinner for some guest tomorrow and if I decide to make oysters, you can rest assure I will be serving mine without shells!

Lentils and Sausage in a Crock-Pot

This is a very easy way to cook lentils and it is hearty and flavorful. Serve over rice and don't forget to sprinkle with some good parmesan cheese before you indulge!

• 1 (16 ounce) package dry lentils
• 1 (16 ounce) can diced tomatoes, drained
• 2 (14 ounce) cans beef broth
• 3 cups water
• 1 carrot, chopped
• 1 pound sausage, cut into 1/2 inch pieces
• 1 stalk celery, chopped
• Parmesan Cheese

Rinse and drain lentils, but do not soak. In a slow cooker, stir together the lentils, tomatoes, broth, water, carrot, sausage, and celery.

Cover, and cook in slow cooker on High for 3 hours, or Low for 6 to 7 hours. 

Crock Pot Pulled Pork - Delish!

Slow Cooked Pulled Pork is a family favorite and super delish!

• 2 tablespoons chili powder
• 1 tablespoon onion powder
• 1-1/2 teaspoons garlic powder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper 
• Pinch of cayenne pepper
• 5 pounds boneless pork butt or shoulder
• 4 cups water
• 2 cups of your favorite barbecue sauce
• 1/2 spicy brown mustard
• 1/4 cup honey
• 10 to 12 soft hamburger-style buns

In a small bowl, mix chili powder, onion powder, garlic powder, salt, pepper, and cayenne. Rub the spice mixture on all sides of pork. Cover and refrigerate for at least 2 hours and up to overnight.

Cut pork butt in half; place in a slow cooker and add water. Set on low heat and cook for 10 hours. 

Transfer from slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat.

Put the pork back into the slow cooker. Combine the barbecue sauce, mustard, honey and 3 cups of the skimmed broth. Stir into pork and cook 2 hours. 

Using a slotted spoon, remove the pork from the slow cooker. Place the meat on a serving platter or on individual buns. 

Slow Cooker Chicken Cacciatore

I am dedicating the next few posts to my cousin Devin who recently got married and asked for some crock-pot recipes. This Chicken Cacciatorie recipe is easy and has a lot of flavor.

• 1 onion, chopped
• 6 Boneless Chicken Breasts
• 1/2 tsp Salt
• Pepper (to taste)
• 1/2 tsp Crushed Red Pepper
• 1/2 tsp Dried Oregano
• 1/2 tsp Dried Basil
• 1 Tbsp olive oil
• 1 6 oz can Tomato Paste
• 1 14 1/2 oz can Fire Roasted Tomatoes, drained
• 6 oz Mushrooms, sliced
• 1 can pitted sliced black olives (optional)

Place onion in bottom of slow cooker. You can leave skin or remove it, it's your choice. Layer chicken breasts on top of onion. Add remaining ingredients. Cover. Cook on low for 6 to 7 hours. Serve over cooked spaghetti and top with fresh parsley.