Jan
2016

Chili Lime Pork Tacos!

categories: Dinner, Healthy Living, Recipes

Escaping the cold is always a great idea …boarding a jet plane, landing in paradise with sunshine , and being handed a drink with a tiny umbrella. Yep, sounds totally amazing!
How about escaping our winter comfort foods? Cooking with Latin flavors reminds me of the beach, and our tiny umbrella is the lime. The kids just ate two tacos each, so these are definitely a favorite in our house!
Here is the recipe…

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Chili Lime Pork Tacos

Ingredients:
1.5 lb. boneless pork ribs (cut off extra fat)
1/4 cup Lime juice – 2 squeezed limes
1/4 cup chili powder
2 tbsp. ground cumin
1 tbsp. cayenne pepper
2 cups chicken stock
4 cloves garlic, finely chopped
salt/pepper

Toppings:
Shredded lettuce
Tomatoes
Cheese
Red Onion
Green Onion
Fresh lime wedges
Cilantro, finely chopped

Directions:
Add lime juice in a large mixing bowl.
Whisk in chili powder, ground cumin, cayenne pepper, and garlic.
Add pork to a large Ziploc bag, pour in marinade.
Refrigerate 6-24 hours.
Add contents and chicken stock to a baking dish.
Bake 300 degrees for 3-4 hours until ribs are tender and start falling apart when touched with a fork. Add liquid as needed.
Let stand for 5 minutes and shred pork.
Add pork and toppings to the tortilla shell or make a salad, squeeze lime wedges.

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Enjoy!
Ciao!


Jan
2016

Sicilian Split Pea Soup!

categories: Around Pittsburgh, Dinner, Healthy Living, Homemade Italian, Recipes, Soup

Show winter who is boss with a big pot of hot soup! I think of this soup as a vegetable soup but somehow adding peas automatically makes it…Sicilian Split Pea Soup!

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Maybe it is because we rarely add peas to soup. Because they get super mushy, yes. The fix? Add the peas last or start with dehydrated split peas. The broth base can be chicken stock, bouillon, or this recipe can easily be made into a vegetarian recipe. I didn’t have one on hand, but a ham bone is traditionally put in the stock for even more depth of flavor. Stay warm! Enjoy!

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Here is the recipe…

Sicilian Split Pea Soup

Ingedients:
4-6 cups of your favorite chicken stock
1 medium onion, finely chopped
1 shallot, finely chopped
4 carrots, sliced into rounds
3 celery stalks, diced
2 tbsp. olive oil
1/2 lb. ditalini/tubetti pasta
12 oz. peas/ 3/4 cup dehydrated split peas (soaked overnight)
salt/pepper to taste
1 tsp. rosemary
1 tsp. thyme
1 tsp. dried basil

Directions:
Heat olive oil in a large soup pot.
Add onion and shallot, cook until soft.
Pour in chicken stock and bring to a boil.
Add carrots and celery and cook for 20-30 minutes until softened.
Season with rosemary, thyme, basil, salt, and pepper.
Boil water in another pot and cook pasta until slightly under, al dente.
Drain and return pasta to the pot, adding 2 ladles of soup broth to keep it from sticking.
If adding cooked peas add them last.
Add 1/4 cup of noodles to a soup bowl.
Pour over 1-2 ladles of soup.
Top with fresh grated parmesan cheese and serve hot with a crusty bread.

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Ciao!


Jan
2016

Spiced Grapefruit Tea!

categories: Breakfast, Drinks, Healthy Living, Healthy Snacks, Recipes

A stuffy head, sore throat, and 10 degrees high temperature calls for some tea! I am typically not a tea drinker, but I was looking for relief coupled with enjoyable flavors. The grapefruit component adds a sense of being full. Perfect for someone looking to curb extra snacking while being stuck indoors. I added some coconut oil because it has wonderful antibacterial, antifungal, and anitmicrobial properties. We don’t have time to get sick!
It is 9am or I would totally add a shot of bourbon to this amazingly delicious, flavorful warmup!

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Here is the recipe…

Spiced Hot Grapefruit Tea
Ingregients:
1 cup water
1 grapefruit juice, freshly squeezed
2 cinnamon sticks
A Pinch of cayenne pepper
1/2 tsp. coconut oil
4 cloves
(honey, sliced grapefruit, cinnamon stick for garnish)

Directions:

Heat water and grapefruit juice with cinnamon sticks, cayenne pepper, and cloves.
Submerge teabag or your favorite loose leaf tea preparation and let steep for 4 minutes.
Add honey to taste, coconut oil, sliced grapefruit and a cinnamon stick for garnish.
Feel like a Hot Toddy? Add a shot of bourbon!
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Enjoy!
Ciao!


Jan
2016

Winter Pittsburgh Restaurant Week 2016: Try Something New!

categories: Around Pittsburgh, Restaurant Review

Winter Pittsburgh Restaurant Week is upon us. January 11-17.During the week, I make a point to dine at a restaurant that I have never been to before, get out of my comfort zone, and try something new! This time I chose a Brazilian restaurant that has been around for 15 years. How did I not know about this place? Probably because the trip entails two tunnels and multiple bridges! You naaugh how we Pittsburghers are about tunnels and bridges ‘n at!

For a unique dining experience call…Green Forest Churrascaria, totally worth the trip! Here is the basic info, all you can eat meat, a great wine list, and a “salad bar,” that’s anything but salad! The battle is between the multitude of delectable seafood options versus the meat! Unfortunately, one can only eat so much!

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The most important thing to know here is green means more meat and red means taking a break!

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My favorite meat was the chimmichurri sirloin. Perfectly cooked, melt in your mouth, with a little kick!
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The meats continued with prime rib, pork belly, bacon wrapped filet, Skirt steak, pork tenderloin, leg of lamb, and many more!
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And if you have any room …
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Support a locally owned Pittsburgh restaurant and try something totally new! Green Forest’s restaurant week price is $35.16!

Ciao!

Green Forest Churrascaria
655 Rodi Road
Pittsburgh,PA 15235
412-371-5560

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Jan
2016

Steak Stroganoff

categories: 20 Minutes or Less, Dinner, Recipes

Beef stroganoff is a mix of sautéed onions mushrooms and tender beef finished with sour cream. Usually served over buttered noodles, traditional Russian stroganoff is served over mashed potatoes or rice. Definitely a true comfort food, the stew-like dish warms the belly… and the heart.

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The trick to stroganoff is creating tender bites of meat. This recipe uses the “london broil” method instead of a braised beef top round, which I find to be too tough.

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Other options are beef tenderloin or a sirloin steak cut into 2 inch strips. I finish the meat in red wine to tenderize and add flavor. Red wine softens the meat’s muscle fibers creating a juicy, tender bite.

Here is the recipe…

Steak Stroganoff
Ingredients:

2 tbsp. Butter
2 tbsp. Olive oil
1 large onion, sliced thin
2 8oz. Packages of button mushrooms, sliced (or any of your favorite mushrooms)
2 lbs. “London broil” labeled beef or Beef tenderloin filet
1/2 cup red wine
1/2 cup beef stock
3/4-1 cup sour cream, add until desired richness
Salt/pepper

Directions:
Preheat oven on high broil.
Heat butter in a pan.
Add sliced onions and cook until soft.
Add mushrooms, drizzle olive oil, salt and pepper to taste.
Mix all together and sauté 3-5 minutes. Remove from pan and set aside.
Salt and pepper steak and broil 4-5 minutes per side until slightly under medium rare in the center.
Let stand for 10 minutes and slice against the grain.
Meanwhile, boil water and cook orzo according to package.
Add wine and stock to pan to heat placing meat in the middle to absorb flavors, tenderize, and finish off to desired doneness.
Add mushrooms and onions and mix well.
Remove from heat and add sour cream and stir until creamy.
Serve stroganoff over orzo.

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Enjoy!
Ciao!


Dec
2015

Bakn!

categories: Around Pittsburgh, Restaurant Review

The staff t-shirts actually say “I like pork butts and I cannot lie.” How fun is that? Super cool and totally trendy, I still haven’t figured out if the restaurant called Bakn in Carnegie, PA is a diner or a gastropub? I entered with an expectation for bacon overdone-ness. Bacon on everything, in everything, and of course the topping of choice. Although this is somewhat the case, you can definitely eat your bacon on the side if you wish.

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Serving as right now’s hot spot for revitalization, Carnegie is finding “new” from food to fashion. From the retail store of A. Ward’s Cheescakes, my favorite cheesecake ever, Fluhme GlamBar, which sounds like a princess’s dream, and every little cute boutique and coffee shop in between, Carnegie is movin’ on up!  Once a main street lined with empty store fronts, the town’s parking meters come at a premium. And now there’s a fresh, hip restaurant called Bakn…

Bakn has a bar. Check. Honestly, I wasn’t sure what to expect! With hours 8am-10pm Tuesday through Saturday and Sunday 8am-9pm, you can get your breakfast for dinner, dinner for breakfast, and everything in between. I started with a Bakn Bloody Mary which contained house Bakn-Infused vodka, spicy bloody mary mix, a pickle, a hot pepper, and peppered bacon.
Absolutely delicious, I tasted a bit of horseradish in mine. Not sure if this was a bartending preference or what, but I loved it.

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The Freshly Squeezed OJ is a must try along with the cocktails made with the OJ like Bakn’s Beermosa, Mimosa, Brunch Punch, or the 376 Standstill! Ha!

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On to the menu…


Mostly breakfast-inspired, the menu ranges from signature eggs and omelet items to burgers. Being a pork belly girl, what caught my eye were the pork belly options- tacos, cuban, and a reuben. Since I was dining during brunch, I ordered for breakfast, the Breakfast Sandwich #1 Fried Egg, Peppered Bakn, Jarlsberg Cheese, Oven Roasted Tomato, Arugula, and Baknaise on Sourdough and for lunch, the Pork Belly Reuben.

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The Bakn Flight was a perfect appetizer, a sampling of all five house bacon flavors of the day- Applewood Smoked, Maple, Boar, Peppered, and Cajun. The Breakfast Sandwich #1 was yummy! The creamy Jarlsberg and fresh sourdough made it! The pork belly Reuben did not disappoint. The pork belly was juicy with a pleasant sauerkraut, nothing overpowering. Baknaise is exactly what you think a bacon mayonnaise would taste like, a pairing light enough to love on probably anything!
I will go back to try the many different versions of pancakes and waffles with and without bacon!
We are so lucky to have local “foodpreneurs” dreaming, making it happen, taking the jump. Thank you! Pittsburghers are loving the dining diversity, the food, the fun!
Ciao!

Bakn
335 East Main St.
Carnegie, PA 15106
412-275-3637


Dec
2015

Butter Toffee Pecan Chocolate Chip Cookies!

categories: Desserts, Fun for Kids, Party Time, Recipes

I love a butter toffee crunch! My favorite salad is mixed greens, dried cranberries, crumbled goat cheese, and butter toffee pecans. I incorporated them into a simple chocolate chip cookie recipe and the results are totally delish!!
Not a fan of a nutty bite? Grind the pecans down instead of a coarse chop for a smooth finish.

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Butter Toffee Pecan Chocolate Chip Cookies
(makes 3 dozen 2 inch cookies)

Ingredients:
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
1 tsp. vanilla extract
2 eggs
2 cups chocolate chips
1 cup coarse chopped butter toffee pecans

Directions:
Preheat oven to 350 degrees.
Using a mixer, cream butter and sugar.
Add eggs, baking soda, salt, and vanilla and mix on low until incorporated.
Slowly add in flour until dough forms.
Mix in chocolate chips and pecans with a wooden spoon. Mix well so each scoop contains chips and pecans.
Drop by teaspoonfuls, 2 inches apart, onto a parchment lined cookie sheet.
Bake 12-15 minutes until golden brown.

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Enjoy!
Ciao!


Dec
2015

Double Chocolate Cherry Chunk Cookies

categories: Desserts, Recipes

My holiday baking typically includes tons of nuts! I am not sure if it’s because I grew up with old school Italian recipes where heaps of nuts and/or raisins were added to every single simple cookie or because I loooove the taste and texture. Not a huge raisin fan, I tend to add dried cranberries or cherries instead.
These double chocolate chunk cookies are a holiday favorite cookie- a must try! I doctored them up with some dried cherries and walnuts! Get creative and add in your faves!

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Double Chocolate Cherry Chunk Cookies
(Makes 3 dozen 2 inch cookies)
Ingredients:
2 cups flour
1 tsp. baking soda
1/2 cup cocoa
1 cup butter, softened
1-1/2 tsp. vanilla extract
1 cup sugar
1 cup light brown sugar
2 eggs
1 11.5 oz package chocolate chunks
3/4 cup dried cherries, chopped (optional)
3/4 cup walnuts, chopped (optional)

Directions:
Preheat oven to 350 degrees.

In a large mixing bowl combine flour, baking soda, and cocoa.

Cream butter, sugar, brown sugar, and vanilla until light and fluffy.

Add eggs one at a time, beating well.

Beat in dry mixture a little at a time until well mixed.

Stir in chocolate chunks, chopped dried cherries, and chopped walnuts.

Drop by tsp. onto a parchment lined cookie sheet. 2 inches apart.

Bake 9-11 minutes until set.

Remove and let cool on sheet for 3 minutes then move to a wire rack to complete.

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Enjoy!
Ciao!


Dec
2015

Chocolate Pistachio Cherry Pie!

categories: Desserts, Recipes

We are totally sick of pumpkin pie! Ahhh! The pumpkin was so yummy and refreshing at first. Smothered with creamy cool whip, it was pretty much breakfast, lunch dessert, and dinner dessert while it lasted. Now we are so over it! For dessert tonight I changed it up and made a cherry pie edged in pistachios and chocolate chips.  A little edgy and a little holiday chic, this special little bundle of sweetness is sure to hit the spot! Here is the recipe…

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Chocolate Pistachio Cherry Pie
Ingredients:
1- 9 inch pie crust- your favorite mine is Ina Garten’s yummy crust
2 cups jarred dark cherries
3 tbsp. sugar
Approx. 1/4 cup corn starch
1/4 shelled pistachios, roughly chopped
1/4 cup chocolate chips

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Directions:
Preheat oven 375 degrees.

Grease and flour pie plate or shallow cake pan.

Roll out crust into a 9 circle.

Fit into the pan and push to form.

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Cover with aluminum foil.

Fill the top of foil with dry beans.

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Bake 20 minutes or until crust is set and begins to cook.

Meanwhile, cook cherries until boiling.

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Add sugar to taste.

Add cornstarch little by little by mixing with warm water and adding to cherries.

Remove foil and fill pie crust with cherry mixture.

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Bake until crust is golden brown.

Let cool.

Top with pistachios and chocolate chips around the edge.

Cut and serve.

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Enjoy!
Ciao!


Nov
2015

Twice Baked Candied Sweet Potatoes!

categories: Recipes, Sides

Instead of another potato casserole on your Thanksgiving table, try these adorable twice baked potatoes. With all of the sweetness of your favorite candied potatoes, these potatoes are sooooo delicious! Top each one with marshmallows, pom arils, cherries, pecans….or any combination! Do you have a guest who doesn’t like pecans? Give him/her a special potato with double marshmallows!

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Here is the recipe–>

Twice Baked Candied Sweet Potatoes
(makes 4 potatoes)

Ingredients:
4 Whole sweet potatoes, scrubbed
2 tbsp. melted butter + 4 thin pats butter
2 tsp. ground cinnamon
1 tsp. ground cloves
1/4 cup brown sugar + a little to sprinkle on top
1/4 cup dark/maraschino cherries or I used pomegranate arils
1/4 cup marshmallows
Optional Pecans for topping

Directions:

Bake whole sweet potatoes at 375 degrees for 1-1/2 hours until softened.

Slice the top of the potatoes and scoop out potato.

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Put all potato in a large mixing bowl and add melted butter, cinnamon, cloves, and brown sugar.

Spoon potato mixture back into skins.

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Top with butter pat, sprinkle brown sugar, and add toppings- cherries, pomegranate arils, marshmallows, pecans.

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Bake another 15-18 minutes until marshmallows start to brown.

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Enjoy!
Happy Thanksgiving!
Ciao!