Polenta Cakes with Smoky Mozzarella

This recipe can be served room temperature or heated up if you want the cheese to be ooey gooey.  I prefer it room temperature so the cheese slices easily with every bite! This recipe is both Gluten Free and Vegan, but obviously contains dairy.

• 2 large tubes of polenta
• 8 tablespoons olive oil (more if needed)
• 2 cups fresh basil leaves soaked in olive oil
• Salt and pepper to taste
• Vodka Sauce
• 1 jar of chopped sun-dried tomato bruschetta (or make homemade) 

Trim the ends from the polenta tubes and then slice the tube into equal rounds - you will have around 24-26 rounds total.

Heat a heavy pan or skillet to high heat and add the olive oil.

Working in batches add 6 rounds at a time and fry them in the hot oil until the polenta has a crispy skin on it. Oil needs to be really hot to prevent sticking.

Sprinkle the rounds with kosher salt.

Meanwhile spread half of the Vodka Sauce on the bottom of two 9x13 pans.

When the polenta is crisp, add the polenta rounds to the pan. Drizzle with more sauce over the top of the polenta rounds.

Top with a slice of smoked mozzarella, a teaspoon of chopped sundried tomato bruschetta and finish off with a basil leaf. 

Serve individually or on a festive tray - enjoy!

Eggplant Caponata

Great appetizer for the holidays. Serve with your favorite cracker, top some fresh mozzarella or even mix it into pasta!

• 5 tablespoons olive oil
• 1 1/2-pound eggplant, unpeeled, cut small cubes (almost diced)
• 1 medium onion, diced
•  2 stalks celery, diced
•  4 large garlic cloves, chopped
• 1 14 ounce can diced tomatoes with Italian seasonings
• tomato paste as needed
• 4 tablespoons drained capers
• 1/3 cup chopped fresh basil
• 1/2 teaspoon lemon pepper
• salt to taste
•  3 tablespoons coarsely chopped pitted green olives
•  3 tablespoons coarsely chopped pitted black olives

Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Add some tomato paste to thicken and continue to cook. Season caponata to taste with salt and lemon pepper. Mix in fresh basil. At this point you can add the chopped olives. Transfer caponata to serving bowl. Serve warm, at room temperature, or cold. (Caponata can be made ahead of time and canned/jarred. 

Note: Drizzle some fresh good olive oil on it before you serve it!

Gluten Free No Bake Pumpkin Pie

Of course you can make this pie with a regular graham cracker pie shell, but this is a great Gluten Free alternative for your guests on a restricted diet. 

• 1 Gluten Free Graham Cracker Pie Shell
• 1-Cup Pumpkin
• 1-Cup Plain Greek Yogurt
• 1 Package of Instant Pudding (Butterscotch or Caramel)
• 1 Teaspoon Pumpkin Spice

3 Tablespoons Heavy Cream or Half and Half (optional)

Mix together the pumpkin, yogurt, pudding and spice mix.

The mix will be thick so be careful not to crack the pie shell when filling.

You can add 3 tablespoons of heavy cream or half and half for a fluffier version, but do not over dilute.

Refrigerate for 1 hour or overnight.

Serve with Whipped Cream.

NOTE - Although Jell-O brand pudding may not have gluten listed in the ingredients, the product is not labelled gluten free and may have come into contact with gluten during the manufacturing process. 

Crab Corn and Bacon Chowder

Very easy and very delicious. Make sure you season with salt and pepper at the end because crab can be salty sometimes.

• 4 slices thick cut bacon, diced
• 3 tablespoons butter
• 1mediu m  onion, chopped
• 1 cup half & half (use heavy cream if prefer thicker)
• 2 cups fresh cooked crabmeat
• 1 can corn corn kernels, drained
• ½ teaspoon salt
• ½ teaspoon black pepper, freshly ground
• 2 bay leaves
• 1/4 cup fresh lemon juice
• 1 medium russet potato cooked and diced (optional)
• 8 cups fish stock ( can use chicken or vegetable stock)

Cook bacon in a medium pot until just crisp. Remove from pot and drain on a paper towel. Remove all but 2 tablespoons of the bacon grease from the pot. Add butter. Sauté onion until tender, stirring frequently. Stir in cream and remaining ingredients. Bring to a boil, reduce heat and simmer for about 10 minutes until thickened. Remove bay leaves. Season with salt and pepper to taste. Add chopped bacon and parsley.

Carrot Leek Zucchini Soup

Super easy and super delicious!

• 1 bag of baby carrots
• 3 zucchini peeled and seeded
• 1/2 of one large leek
• 2 tabl butter
• 1/4 teaspoon white pepper
• 1/4 teaspoon nutmeg
• 4 cups chicken broth 
• 1/4 cup heavy cream

Food process all of the vegetables in the food processor until chopped. Saute them in 2 tabl butter in the actual pot you will make the soup in- about 10 minutes. 

Add the chicken broth, pepper and nutmeg, bring to a boil and then simmer for about 25 minutes until veggies are tender. 

Then process only the veggies into a puree and add them back to the pot with the broth, heat again until just to a boil and then add the heavy cream, its that easy and boy is it delish!

MEATBALL LEEK SOUP

Love the fall because I love soup! Here is a new recipe that I recently reworked from an old one I clipped years ago. It's been revamped and now even more delicious!

• 1 lb. each ground pork and beef mixed together
• 1cup fresh breadcrumbs
• ¾ cup finely grated Parmesan, divided, plus more for garnish
• 8 garlic cloves minced
• 4 tablespoons chopped fresh green onion
• 2 large egg, whisked to blend
• Kosher salt, freshly ground pepper
• 4 tablespoons extra-virgin olive oil
• 2 leeks, white and pale-green parts only, sliced into 1/4" rounds
• 10 cups low-salt chicken broth
• 2 cups cooked rice
• 1 cup 1/2" rounds peeled carrots
• 1 cup diced green squash
• 1-cup dice yellow squash
• Celery chopped (optional)
• Chopped fresh basil

Mix meat, breadcrumbs, Parmesan, garlic, green onion, egg, 3/4-teaspoon salt, and 1/4-teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs.

Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.

Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add broth and 2 cups water; bring to a boil. Stir carrots and squash; simmer until veggies are tender. Add rice and meatballs. Season with salt and pepper.

Ladle soup into bowls. Garnish with chopped basil and Parmesan.

Chicken Tortilla Soup

Cooking with my niece Marissa has become a regular get-together for the past 2+ years. She is a young adult with a passion for cooking and loves to learn new things. This soup recipe was adapted from an old recipe I saved, and of course I have added my own twist to it. This is a great soup to serve with quesadillas on a rainy day.

• 4+ cups chicken broth
• 1 can Rotel tomatoes
• red and green pepper strips
• 1 cup slices or diced carrots
• 1 cup of roasted corn
• 1/2 cup diced ham
• 1 medium onion diced
• 1/2 rotisserie chicken meat, chopped
• 1 container of heavy cream
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cilantro
• salt & pepper to taste

In a large pot, combine all ingredients.  Bring to a boil and simmer 10 minutes, stirring frequently.  Serve with sour cream, crushed tortilla chips, croutons and Monterey Jack cheese. 

Spinach and Goat Cheese Stuffed Chicken Breasts

• 4 ounces goat cheese
• ½ cup packed, baby spinach, chopped
• 2 scallions, thinly sliced
• 3 cloves (1 tablespoons) fresh garlic, minced
• ½ teaspoon red pepper flakes (optional)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

• 4 boneless skinless chicken breasts
• 4 slices of provolone cheese (or mozzarella)
• 2 eggs, lightly beaten
• 1½ cups Panko bread crumbs
• ½ cup freshly grated parmesan cheese (or asiago cheese)
• ½ teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For the spinach and cheese filling: You can use the food processor on pulse, it’s much easier!

In a medium bowl or food processor (use pulse), combine all the ingredients. Use a rubber spatula to make sure all the ingredients are mixed throughout.

For the stuffed chicken breasts:
Place a rack near the center of the oven and preheat the oven to 350 degrees F. Grease a baking pan and set aside.
Butterfly the chicken breast and using a meat mallet or rolling pin, flatten each chicken breast to about a ½ inch.
Spread a quarter of the mixture onto each chicken breast; top each with swiss cheese. Carefully roll up the chicken and secure with toothpicks.
Place the beaten eggs in a shallow dish. In another shallow dish, combine Panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper. Dip each chicken breast in the eggs and then into the panko parmesan mixture. Make sure the breasts are well coated. 
(Use the extra stuffing for zucchini boats!)
Place chicken on the prepared baking sheet. Bake 40-45 minutes or until chicken is no longer pink in center and the outside is golden brown.

Gluten Free Turkey Tetrazzini

• 1/2 cup butter
• 1/2 cup gluten free flour
• 3 cups chicken broth
• 2 cups milk
• 4 cups cooked turkey cubed or chopped
• 1 package gluten free pasta 
• 2 cups Parmesan cheese
• Salt and pepper to taste
• One 5 oz. bag of potato chips crushed

Boil lightly salted water and add pasta. Cook until al dente and preheat oven to 350 degrees.

Spray cooking dish with cooking spray.

Melt butter in a medium sauce pan and add flour, slat and pepper. Add broth and milk and bring to a boil. Add 1 1/2 cups of Parmesan cheese and remove from heat. 


Mix sauce with turkey & pasta and then put in prepared baking dish. Add remaining cheese and top with the potato chips. 
Bake for 1 hour until top turns golden brown.

Lamb & Bean Soup

Leftover lamb? Here's the perfect recipe you will thoroughly enjoy! It tastes like a whole new dish even though you are using leftovers!

FOR THE SOUP:

• 3/4 cup chickpeas or gigante beans, drained
• 3 teaspoons extra-virgin olive oil, divided
• 1 large onion, chopped
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 16 oz leftover lamb
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 cups reduced-sodium chicken broth
• 1 14-ounce can diced tomatoes
• 2 bay leaves
• 1/2 cup cooked couscous 
• 2 tablespoons lemon juice

PISTACHIO-MINT PESTO:

• 1 1/2 cups fresh mint leaves
• 1/3 cup shelled pistachios
• 2 cloves garlic, crushed and peeled
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons low-fat plain yogurt
• 1/8 teaspoon salt (optional)

Heat 2 teaspoons oil in 4-quart pot over medium-high heat. Add onion and carrots; cook, stirring, until softened, 3 to 5 minutes. Add garlic, cumin, coriander and cayenne; cook, stirring, until fragrant, about 20 seconds. Remove from the heat.

Heat the remaining 1 teaspoon oil in a medium skillet. Add the lamb and cook, turning from time to time, until browned all over. Transfer to the pot. Add broth, tomatoes, bay leaves and the beans. Bring to boil. Reduce the heat and cook for 35 minutes.

To prepare pesto: Meanwhile, process mint, pistachios and garlic in a food processor until finely chopped. With the motor running, gradually add oil, lemon juice and yogurt through the feed tube. Process until the mixture forms a paste. If using unsalted pistachios, add salt, if desired.

Skim fat from the surface of the soup. Using tongs, transfer the lamb shank to a clean cutting board. When cool enough to handle, coarsely shred the lamb meat and return it to the soup. Add the couscous. Heat through. Stir in lemon juice. Dollop some pesto onto each serving.

Roast Butterflied Boneless Leg of Lamb

You can do this recipe with either a boneless or bone in leg go lamb. Once you make it following this recipes you want want it any other way!

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice 
• 1 tsp instant coffee granules
• 4 garlic cloves, sliced lengthwise into 3 pieces each
• 1 tablespoon dried oregano (preferably Greek), crumbled
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
• 1 large (2-gallon) heavy-duty sealable plastic bag or vacuum packer if you have one

Combine oil, lemon juice, instant coffee granules, oregano, salt, and pepper in sealable plastic bag.

Cut holes all over lamb and insert garlic pieces

Add lamb to the bag, pressing out air and seal. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, overnight.

Remove lamb from marinade (discard any leftover marinade.

When ready to cook, remove lamb from refrigerator, and allow to sit at room temperature. 

Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.

Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.

OPTIONAL: As soon as lamb comes out of the oven, squeeze on lemon juice.

Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.

Greek Leek and Feta Cornbread Pie (Plasto)

Nick's Yia Yia made this dish or a variation of it. Basically it is a "peasant" dish and families made it differently based on what ingredients they had at the time. You can make the plain corn version or you can add diced zucchini or tomatoes to it too. We will enjoy this with our Easter meal!

Yia Yia's Plasto (makes two pies):



• 2 eggs

• 1/4 corn oil
• 1/4 cup water

• 1 lb feta try to get the creamiest available, I find the French to be the creamiest
• 1 can corn kernels (drained) optional
• 
2 large blanched leeks

• 1 package cornbread mix



Heat oven to 375 degrees.


Slice cleaned leeks (both white and green parts) into small pieces and blanch in boiling water for a few minutes to soften. Drain with cold water and set aside.


In a large bowl combine 2/3 of the package of cornbread mix with enough equal parts oil and water to make a crumbly mixture. 
Spread mixture in pie vessels covering the bottom and edges. 


Smash the feta and eggs together with a fork, then add leeks.


Arrange leek filling on top of cornbread pie dough, then powder with remaining cornbread mix, wetting the top with remaining oil and water (use more if needed).


Bake at 350º for 40-50 minutes. Let cool at least 15 minutes before cutting.

Stuffed Meatloaf

This stuffed meatloaf is sort of an "inside out" stuffed pepper. It's stuffed with yellow, red and orange peppers, lots of onions and obey gooey cheddar. The smoky flavor from the seasoning packet is the finishing touch for this delicious meal!

• 3 peppers – 1 red, 1 yellow and 1 orange seeded and chopped
• 1 white onion chopped
• 2 tablespoons olive oil
• 2 cups shredded cheddar
• 2 lbs. ground beef
• 1 packet of McCormick Slow Cookers Bbq Pulled Pork Seasoning Mix
• 1 egg
• Salt and pepper to taste
• ½ cup salsa or tomato sauce

Sauté peppers and onions in olive oil until soft and onions are translucent.

Set a side and let cool for 10 minutes.

Add shredded cheddar to pepper and onions until thoroughly mixed.

In a bowl, mix meat, egg, seasoning packet and salt and pepper until well incorporated. Lay down a piece of wax paper in a large cookie sheet and pressed the meat mixture in until you get it perfectly even and flat.

Spread onion/pepper, cheese mixture all of the meat and taking one end of the wax paper, roll up jellyroll style. Remove the wax paper and place in baking pan seam side down. Place two small pieces of foil on each end of the meat roll to prevent filling from oozing out too much.

Bake at 350 degrees for about an hour, top/spread with salsa (or tomato sauce) and then cook an additional half and hour. Let rest 10 minutes before slicing.

Enjoy!