Month: May 2015


May
2015

Chorizo Manchego Tomato Burgers!

categories: Dinner, Grill, Party Time, Recipes

Sausage with a Latin flare makes an amazing burger! Chorizo is currently at the top of the food trend-o-meter, making appearances everywhere from food truck favorites to high end brunches! A seasoned pork sausage, the ancho chile powder gives chorizo its red color and spicy kick.

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One of my family’s favorite chorizo meals is a chorizo burger. Add in your favorite Southwest /Latin toppings right into the meat mixture and more on the bun! Today I made a chorizo burger with melted manchego cheese topped with thick juicy heirloom tomatoes! The tomato cools down the heat of the burger. I did not have avocado today, but a mock guac would be killer on this burger, too! Yum!

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Here is the recipe!

Chorizo Manchego Tomato Burgers
(Makes 4 1/4 lb. burgers- 6 medium-sized burgers)

Ingredients:
1 lb. ground chorizo
1 egg
1/2 cup Panko breadcrumbs
2 cloves garlic, pressed
1 small onion, chopped
1 roasted red pepper, chopped
2 tbsp. cilantro, chopped
1/2 tbsp. chili powder
1/2 tbsp. cumin
salt/pepper to taste

Your favorite buns!

Topping:
sliced Manchego cheese
sliced heirloom tomato
handful or cilantro, parsely, or lettuce

Directions:

In a mixing bowl, mix by hand all ingredients until well blended.

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Mold into 4-6 burger patties depending on intended size.

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Grill (8-10 mins turning once) or bake in 375 degree oven (10-12 mins) until set and meat is cooked through.

Add manchego cheese slice and let it melt.

Remove from heat and let juices settle.

Place on bun, top with tomatoes, cilantro, and our favorite toppings!

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Oh, and this corn!

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Stay tuned! Many summer corn recipes coming soon!!

Enjoy!
Ciao!


May
2015

Greek Quinoa Salad!

categories: Dinner, Healthy Living, Party Time, Recipes, Sides

Ready for the long weekend? Memorial Day picnics require the perfect picnic sides. Cold side salads are always a hit. One of my favorites is a Greek quinoa salad! A healthy, quick and easy salad bursting with the traditional and refreshing Greek flavors we love.

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Tomatoes, cucumbers, red onion, feta cheese, and a whole lotta squeezed lemon!

This heathy Greek quinoa salad can be served alone or alongside grilled favorites! No guilt and totally healthy, superfood quinoa is a protein powerhouse. Give this salad a try!

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Greek Quinoa Salad

Ingredients:
1-1/2 cups quinoa
3 cups water
3/4 cup tomatoes, chopped
3/4 cup cucumber, chopped
1 small/medium red onion, chopped
1/2 cup pitted kalamata olives, chopped
1/2 cup crumbled feta cheese
4 lemons, squeezed
Salt/Pepper
Oregano
Fresh parsley, chopped

Directions:
Rinse quinoa in a strainer to remove any sediment.

In a medium saucepan, add water and quinoa.

Being to a boil and summer for 12-18 minutes or until quinoa is soft but still firm to the bite.

Drain quinoa well and cool.

Once the quinoa is cool, add all other ingredients to a large mixing bowl.

Squeeze lemon juice and add oregano, salt and pepper to taste. Garnish with fresh parsley and/or chop some and throw it in.

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Enjoy!
Ciao!


May
2015

Strawberry Lime Mascarpone Tart!

categories: Desserts, Recipes

A fruity, refreshing tart is totally Spring- totally Summer! Do you ever switch it up? Instead of the usual strawberry blueberry sweet tart, how about a sweet and tangy strawberry lime tart?

Today’s recipe is just that- A step outside the usual, a hint of lime and creamy whipped mascarpone cheese. I don’t think a fruit dessert can get any better. At heart, I’m really a chocolate girl! Shhhhh!

Enjoy this recipe!

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Strawberry Lime Tart
(Makes one 8 inch tart)
Ingredients:

Tart Crust:
1 cup flour
1/2 cup powdered sugar
1 cold stick butter cut into squares

Filling:
1-8oz. Mascarpone cheese
1/2 cup powdered sugar
1 tsp. vanilla
1 tsp. lime juice

Topping:
Strawberries – Lime Zest

Directions:

Heat oven to 325 degrees.

Grease a tart pan or a 1/2″ inch thick 8″ round cake pan.

Whisk together flour and powdered sugar.

Add in chunks of butter and work with your fingers until it starts to stick together and forms a dough.

Wrap in plastic wrap and chill for 30 mins. in refrigerator.

Roll out into an 8 inch circle.

Press into pan. If using cake pan leave a small overhang to be folded over.

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Bake crust 10-12 mins or until golden.

Let cool.

In a mixing bowl, whisk together mascarpone cheese, powdered sugar, and 1 tsp. lime juice.

Add filling and top with sliced strawberries and lime zest!
Get creative! Make a beautiful design or mass chaos. Either way, it tastes the same!

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Enjoy!
Ciao!


May
2015

A Family Feast ! Sarafino’s Restaurant

categories: Around Pittsburgh

One day I had a meeting at a little Italian restaurant in Crafton. I asked, as I typically do, “What is your most popular dish?” The server responded, “Well, the beans and greens, the homemade gnocchi, the pizza, everything is great!” Of course, the table ordered all of it to share.

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When the dishes started arriving I couldn’t believe it. The beans and greens were perfect! Big chunks of sausage with a little kick. The homemade gnocchi- fork marks and all-were little pillows of heaven coated with red sauce and clinging crumbs of fresh grated Parmesan cheese.

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“Everything was fantastic,” I told Joe Caliguire, Sarafino’s owner, a humble man who behind his smile knew I would be totally blown away by his restaurant’s “lunch.”

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Caliguire recently traveled to Luca, Italy to gain more culinary knowledge and to cook with a family in their restaurant. When he got back he hosted a special tasting party for family and friends. I was lucky to be included!
Family and friends meant a traditional Sunday Supper set-up…
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…long tables with close place settings, food served family style, and one hundred loud, passionate conversations happening all at once! I had the pleasure of sitting with some of my faves! Pennies Pints Pittsburgh, TheFoodtastersPittsburgh, yajagoff, everybody loves you, and the great Rick Seback!

A special day for the Caliguire family!

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Brothers?
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Sarafino’s is BYOB so we had plenty of wine and beer to accompany our 10 course meal. Yes, 10!

Here were a few of my favorites!
Grilled Artichokes With Lemon!
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Stewed Squid Bruschetta
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Homemade Pasta With Braised Rabbit
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Not to mention…Soup, Pizzas, Chicken liver páte over polenta squares, penne with mint prosciutto and Parmesan, stewed wild boar over polenta, and roasted pork with rosemary potatoes!

Poached Fruit with IceCream and Biscotti! It’s too bad we had nothing to drink ; )

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Visit Sarafino’s! One of Pittsburgh’s best kept secrets! Take a bottle of wine and tell Joe I sent you!

Enjoy!
Ciao!

Sarafino’s
40 East Crafton Ave.
Crafton, PA
15203
412-922-8911


May
2015

Easy Cinco de Mayo Cheese Ball!

categories: 20 Minutes or Less, Party Time, Recipes, Sides

Think of an inside-out jalapeño popper. That’s pretty much the taste of this delicious and super easy cheese ball! Cinco de Mayo perfection, but it’s also the perfect summer party appetizer! Save and file this one for a summer fiesta! Pairs really well with tequila ; )

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Cinco de Mayo Cheese Ball
(Makes one cheese ball feeds 8-10 as an appetizer)

Ingredients:

1 -8 oz. package of Cream Cheese, softened
1- 2 cup package shredded Mexican cheese
2 – jalapeño peppers, chopped (may substitute bell peppers or mild hot peppers to reach desired heat level)
1 large tomato, chopped
1 small onions, chopped
2 tbsp. chili powder
1 tbsp. cayenne pepper
1/2 tsp. cumin
salt and pepper to taste
2 cloves garlic, finely chopped
1/3 cup finely chopped cilantro

Directions:

Soften the package of cream cheese either by setting on the counter at room temperature for 30 mins or by placing cream cheese in a bowl of hot water for 10 mins.

Remove cream cheese from package and place in a mixing bowl.

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Add shredded cheese and mix well.

Gently stir in peppers, tomatoes, onions, chili powder, cayenne pepper, cumin, salt and pepper.

Mold cheese mixture into a ball. It will be a little mushy.

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Mix garlic and cilantro together and place on a flat plate.

Roll the cheese ball in the chopped garlic cilantro mixture to coat.

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Wrap cheese ball in plastic wrap and refrigerate for two hours.

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Enjoy!
Ciao!


May
2015

Lemon Basil Squares!

categories: Desserts, Recipes

I am my grandma. Lemon dessert obsessed. Of course bright lemon yellow is her favorite color…”the apple doesn’t fall too far” is too true. Spring brings it out in me. I crave lemon meringue pie, lemon salad dressings, lemon chicken!
Salads doused in lemon juice are the most refreshing spring/summer salads! I just made a beautiful Greek salad this week!

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Lemon squares rank pretty high on the refreshing dessert list and are easy to make! My recipe makes a 9X13 pan, just sprinkle some powdered sugar, cut into squares, and enjoy a beautiful, delicious dessert! This time I added finely chopped basil for an element of surprise!

The addition of the basil’s green color added a crispness and a pop of color to the plain lemon squares. The flavor is incredible! Super sweet and lemony with a pop of savory! Delish!

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Here is the recipe!

Lemon Basil Squares
(Makes one 9X13 pan)

Ingredients:
Crust
2 sticks of butter, softened
1 cup sugar
2 cups flour

Filling:
4 eggs
1 cup sugar
2 tbsp. flour
1/3 cup fresh squeezed lemon juice
2 1/2 tbsp. basil, finely chopped(1 tbsp. for sprinkling on top)
2 tbsp. Powdered sugar (also for sprinkling on top)

Directions:

Preheat oven to 350 degrees.

Grease and flour 9X13 pan.

In a mixing bowl, combine softened butter, 1 cup sugar, 2 cups flour with a wooden spoon until well mixed.

Press mixture into bottom of a greased 9X13 pan.

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Bake crust for 12-18 minutes until set and golden.

Meanwhile, whisk together filling ingredients.

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Pour filling over baked base and return to the oven for 18-20 mins.

Let cool.

Sprinkle with remaining chopped basil and powdered sugar.

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Enjoy the lemony deliciousness!
Ciao!