Honey Crunch Banana Walnut Muffins

Why not get a little something extra in your muffins.!  Add some wheat germ to your favorite recipes. Wheat Germ is a source of Vitamin E & Folic Acid. Zero Cholesterol and with the bananas, your getting extra Potassium.     This is one of those "What's Left in the Fridge" recipes. I bought the wheat germ for something and it's been lonely in the back of the refrigerator. I'm going to be trying this as a coating for chicken next.

Sharing with The Country Cook Weekend Potluck

Tomato Macaroni & Cheese

When I was growing up, this is the way my Mother made our homemade Macaroni & Cheese. I won't make it any other way. If fact, if there are no tomatoes in my Mac & Cheese, I'll pass. Imagine creamy, cheesy macaroni and then get a bite of a warm, juicy tomato.

1 lb. elbow macaroni 1 28 oz. can diced tomatoes* 6 Tbsp. unsalted butter 1/2 cup flour 1 tsp. dry mustard 4 cups milk 1 cup half & half 4 cups mild cheddar cheese, shredded (save 1/2 cup for topping) 2 cup sharp cheddar cheese, shredded Salt and Pepper to taste Buttered bread crumbs Cook macaroni according to package directions until still slightly firm, about 7 minutes. Drain and return to pot. Add entire can of tomatoes, including juice, and stir to combine; set aside. Preheat oven to 400 degrees F.

In a medium saucepan, melt butter over medium heat.  Add flour and stir to combine.  Cook for 2 minutes to cook the raw taste out of the flour.  Add mustard and salt and pepper. When mixture comes to a boil, remove from heat and add cheeses. Add cheese sauce to macaroni and tomatoes in the pot and stir well. Pour into a large baking dish.

At this point, I sneak a few tablespoons before it goes into the oven. For the buttered bread crumbs: Melt 3 Tbsp. of unsalted butter in a small saucepan.  Add one cup of coarsely grated bread crumbs (from stale bread).  Add 1/2 tsp. salt and 1/4 tsp. of black pepper.  Saute until golden. Top with breadcrumbs and reserved cheddar cheese. Bake for 20 minutes or until bubbly.

*Mom used a can of whole tomatoes, cut up without the juice.  If using, cut tomatoes over the macaroni to get some of the juice. Sharing with:  The Country Cook - Weekend Potluck

Quick Cauliflower Giardiniera

We love Giardiniera - but the cauliflower is our favorite part.  This is a quick pickled, spicy salad chocked full of cauliflower.  Add any additional veggies!  Sliced carrots or celery - any veggie that will hold up well for pickling.

2 cups white vinegar 2 cups water 2 Tbsp. sugar 1 bay leaf 1/2 tsp. crushed red pepper flakes (more if you like) 1 tsp. salt 1 large head cauliflower, trimmed and cut into bite-size florets 1 red bell pepper, cut into 1-inch pieces Pickled pepperocini peppers 1/2 tsp. oregano 3 Tbsp. extra-virgin olive oil Freshly ground black pepper Combine vinegar, water, sugar, bay leaf and crushed red pepper and salt in a large saucepan Bring to a boil. Add cauliflower and bell pepper.  Maintain a lively boil and cook until the vegetables are tender-crisp, about 5 minutes.  Remove from heat and let stand for 5 minutes.  Reserve cooking liquid.

Transfer the veggies to a medium bowl, Stir in oil, oregano, pepperocini and salt and pepper to taste. Add reserved cooking liquid.  

Pack into jars and refrigerate. I save jars. Since I usually make small batches, these jars are the perfect size for pickles and this Italian Salad.

Enjoy! ~Adapted from Eating Well

Recipe Bucket List #SundaySupper - Fresh Ravioli with Ricotta

It's the start of a New Year - a time to reflect and compose our bucket lists!

The first thing you will notice is that I decided to have someone do a blog design for me.  It wasn't huge on my bucket list, but something I have been wanting to do for some time now.  I've been fatootsing  with my blog for months, constantly changing it, never satisfied. So here's the new me! Hope you like it! This week’s Sunday Supper is all about trying something new, something that’s been on your bucket list but you have yet to tackle.  We have had so much fun with this and are happy  to share these recipes with you! I received a pasta machine from my Mother-in-Law over a year ago and have always wanted to make fresh pasta!  I finally started cranking out - not only fresh pasta, but Polish Pierogi, Cookies - anything that requires a thin dough.  

Sunday Supper Specialty Breads: Homemade Bagels with Mimosa Spread by Daily Dish Recipes Homemade Tortillas by Supper for a Steal Brioche by Gotta Get Baked Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks Braided Challah by The Girl in the Little Red Kitchen Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene Belgian Waffles by Cindy’s Recipes and Writings Gluten-free Bread by Happy Baking Days Monkey Bread by Vintage Kitchen Notes Sunday Supper Main Dishes: Lightened Up Slow Cooker Butter Chicken by The Meltaways Gluten Free Ravioli by No One Likes Crumbley Cookies Bagna Cauda and Potatoes by Shockingly Delicious Beef Wellington by Family Foodie Green Chili and Lentil Tamales by Mangoes and Chutney Mushroom Ragout over Creamy Polenta by Noshing with the Nolands Butternut Squash Gnocchi by Peanut Butter and Peppers Ropa Vieja by Magnolia Days Tah-Dig (Persian Rice) by The Little Ferraro Kitchen Fresh Ravioli with Ricotta by Comfy Cuisine Stuffed Artichokes by The Roxx Box Braised Short Ribs by The Messy Baker blog Julia Child’s Boeuf Bourguignon by Hip Foodie Mom French Onion Soup by The Weekend Gourmet Leaping Frog Chicken by The Urban Mrs. Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking San Antonio Puffy Tacos by Sustainable Dad Chinese Dumplings by My Cute Bride Falafel by Small Wallet Big Appetite Sunday Supper Desserts and Snacks: Creamy Lemon Fudge by Chocolate Moosey Zebra Cake by That Skinny Chick Can Bake Faux Ice Cream with Bananas by Country Girl in the Village Divinity by Juanita’s Cocina Homemade Seafoam Candy by girlichef French Macarons by I Run for Wine Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife Nut and Seed Nougat by What Smells So Good Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz Granola Bars with Dried Fruit by The Wimpy Vegetarian Jamaican Blue Drawers by Lovely Pantry Mini Classic Key Lime Pies  by In the Kitchen with KP Donuts: Redux by Kelly Bakes Hot Lemon Curd Soufflés by Food Lust People Love Popcorn with truffle oil and asiago cheese by Ruffles & Truffles Fresh Ravioli with Ricotta 3 cups whole-milk ricotta cheese 2 Tbsp. extra-virgin olive oil 2 small leeks, white parts only, clean and chopped (about 1 cup) 1 cup freshly grated Parmesan cheese 2 Tbsp. chopped fresh Italian parsley 1 large egg beaten Salt and freshly ground black pepper to taste Fresh Egg Pasta 3 cups all-purpose flour 4 large eggs 1 tsp. extra-virgin olive oil 1/2 tsp. salt Warm water as needed

In a medium saucepan, heat the oil over medium heat Add the leeks and cook until softened, about 3 minutes.  Let cool. In a large bowl combine ricotta, Parmesan cheese, parsley and sauteed leeks. Season with salt and pepper and stir in the egg. Chill mixture while you make your pasta.

Combine all ingredients for the pasta in a stand mixer.

Using the dough hook, mix until combined and knead for about 5-6 minutes until smooth.

Cover with plastic wrap and let rest for one hour.

Divide the pasta into 6 equal portions.

Working with one piece of dough at a time, pass the dough through the pasta rollers starting with the widest setting and ending with the next-to-last setting.

Using a small ice cream scoop, make a row of filling mounds along the length of the pasta sheet.

Brush the dough with cool water along the edges and in between fillings to help seal.
Fold the bottom of the dough over the mounds of filling, lining up the edges of the top and
bottom.

Trim the edges with a pastry wheel, and cut into rectangles between the fillings.

At this point, ravioli can be refrigerated up to 4 hours or frozen.

Bring 6 quarts of salted water to a boil.  Slip the ravioli into the boiling water a few at a time.  Return to a boil, stirring gently until ravioli rise to the top.

Boil for about 5-6 minutes after the water returns to a boil.

Serve with your favorite marinara sauce and grated cheese.

These ravioli melt in your mouth.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Enjoy!

Pasticciata - Soup with Bread & Fontina

This dish is a little unusual - but if you love the broth soaked croutons oozing with cheese in French Onion Soup or a crispy grilled cheese sandwich with a bowl of rich chicken broth alongside, you are going to love this!

8 cups chicken broth (preferably homemade - which I recommend)

1 Tbsp. butter, softened

1/2 lb. fontina cheese (or mozzarella)

1 cup grated Parmigiano Reggiano

18 slices Italian Bread cut 1-inch thick and left to dry overnight

Preheat oven to 400 degrees F.  Heat the broth to a simmer and keep it hot

Butter the sides and bottom of a baking dish.

Shred the fontina and toss with Parmigiano.

Arrange half of the bread slices in one layer in the baking dish.  Ladle out 1 cup of broth, and drizzle over the bread slices.  Sprinkle half of the cheese on top of the bread in an even layer.

Cover the cheese with the remaining bread slices.

Moisten these slices with another cup or so of stock; top the bread with all the remaining cheese.

Can't you just taste this?

Cover the casserole with foil and bake until heated through, about 25 minutes.

Remove the foil, and continue baking for 10 minutes until the top is golden brown and bubbly.  

Let cool for 5 minutes.

Cut into squares and transfer to a shallow soup or pasta bowl.

Ladle hot broth over each portion and serve piping hot with additional grated cheese.

~Adapted from Lidia Cooks

National Soup Month - The Weekend Gourmet

Peppered Filet Mignon with Brandied Steakside Mushrooms

I'm excited to have the opportunity to work with Certified Steak & Seafood Company to introduce you to
just a few of the best steak & seafood they have to offer!  Restaurant Quality, individually portioned meat and seafood delivered right to your door!  Certified Angus Beef, Lobster and Seafood, Steak & Seafood Combos and Tasty Desserts ready for you and your next fantastic meal!

They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase." 

For more information about the sponsors please visit the Certified Steak & Seafood website.

Peppered Filet Mignon with Brandied Mushrooms and Roasted Garlic Mashed Potatoes

Buttery Prime Angus Filet Mignon

If there was ever a steak that you will believe can “melt in your mouth” the Certified Steak and Seafood Prime angus Filet Mignon is it. With a delectable almost sweet beef flavor, and a strong buttery undertone that only Prime angus offers, it has to be tasted to be believed.

Each Prime angus filet is slow aged,  custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over. Great accompanied by grilled root vegetables and horseradish mashed potatoes.

Chilean Sea Bass

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Find them on Facebook, Twitter and Pinterest

Guests visiting their site will have a chance to win a $100 Gift Certificate!

Certified Steak & Seafood

This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.

Happy New Year and Top Ten Posts from 2012

These are the recipes that you liked most in 2012.  Thank you to all my loyal readers for your support and comments and welcome to all the new ones!  Looking forward to being with you in the New Year!

Fried Mac and Cheese Balls

Grilled Romaine with Balsamic Vinaigrette

Butter Pecan Baked Apples

Maple Bacon Biscuit Bake

New Jersey Crumb Cake

Dill-icious Refrigerator Pickles

Hot Spinach Parmesan Dip

Country Store Apple Butter

Sweet and Saltines

And the #1 recipe with almost 6,000 views is...

Polish Stuffed Cabbage Rolls with Grandma

Have a Happy and Healthy New Year!

Patti

Sharing with Melt in your Mouth Monday

Celebrating New Year's Eve #SundaySupper - Emeril Style ! New Orleans BBQ Shrimp

The #SundaySupper Gang is closing out the year with a BAM!  An Emeril Bam!

We’re having a #SundaySupper New Year’s Eve Party and you are all invited!  The Sunday Supper Team has been inspired by two of Emeril’s Cookbooks, Kicked-Up Sandwiches and Emeril’s Potluck and we want to share some of our favorite recipes that are perfect to throw together a New Year’s Eve Potluck Party Emeril Style!

Our founder Isabel of Family Foodie had the opportunity to meet and interview Emeril Lagasse!

How awesome is that?!

25 Bloggers will be giving away 25 copies of Emeril’s Cookbooks! *

Sunday Supper NYE Potluck Drinks:

• Champagne Punch by girlichef
• Champagne Punch by Daily Dish Recipes
• Champagne Punch by Midlife Roadtrip
• Champagne Punch by Family Foodie
• Chi Chi Cocktails by The Messy Baker Blog

Sunday Supper NYE Potluck Starters:

• Spiced Nuts by The Cookie A Day Challenge
• Spiced Nuts by Small Wallet Big Appetite
• Spiced Nuts by Home Cooking Memories
• Spiced Nuts by Mama.Mommy.Mom
• Prosciutto Breadsticks & Spiced Nuts by Galactosemia in PDX

Sunday Supper NYE Potluck Dishes and Sandwiches:  

• Sopressata and Genoa Salami Calzones by The Girl in the Little Red Kitchen
• Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by Cupcakes & Kale Chips
• Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by The Meltaways
• Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by Craving’s of a Lunatic
• Three Cheese Veggie Sandwich by Supper for a Steal
• Three Cheese Veggie Sandwich by Cindy’s Recipes and Writings
• Three Cheese Veggie Sandwich by Diabetic Foodie
• Three Cheese Veggie Sandwich by From Fast Food to Fresh Food
• Three Cheese Veggie Sandwich by In the Kitchen with Audrey and Maurene
• Columbia Street Grinder by The Foodie Army Wife
• Columbia Street Grinder by The Weekend Gourmet
• Columbia Street Grinder by She likes ruffles, he likes truffles
• Columbia Street Grinder by Momma’s Meals
• Emeril’s Columbia Street Grinder Kicked Up a Notch New Orleans Style by The Catholic Foodie
• Eggplant Muffuletta by Mom’s Test Kitchen
• A Vegetarian Take on Emeril’s Kicked Up Sandwiches Tonkatsu Sandwich by Ninja Baking
• New Orleans Style Garlic BBQ Shrimp by Comfy Cuisine

Sunday Supper NYE Desserts:

• New Orleans-Style Bread Pudding with Whiskey Sauce by Magnolia Days
• New Orleans-Style Bread Pudding with 2 Sauces by Juanita’s Cocina
• Angel Cake Sandwiches by That Skinny Chick Can Bake
• Coffee Cake with Crumble Topping and Brown Sugar Glaze by Damn Delicious

Please join on us on Twitter throughout the day during #SundaySupper on December 30th.  In the evening we will meet at 7pm EST for our #SundaySupper New Year’s Eve Potluck Party Emeril Style!  We are so excited to have you join us.  All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

Please feel free to share with us and our followers your favorite New Year’s Eve recipe on our #SundaySupper Pinterest Board.  We are excited to have you Around the Family Table for this special Party!

Godiva Tiramisu

This recipe for Tiramisu requires 3 different methods for the ingredients, but you will end up with the lightest Tiramisu ever! - and the Godiva Liqueur doesn't hurt either.

Sharing with Make Ahead Meals for Busy Moms

Baked Fresh Cod with Gremolata Breadcrumbs

Gremolata is simply a herb mixture that you can use on almost any dish.  It almost always contains lemon zest and parsley.  With the addition of fresh garlic, it's delicious on top of roasted cauliflower and adds a crunchy element to this baked cod.  The best thing about this dish is that you mix all the ingredients in the baking pan.

Baked Fresh Cod with Gremolata Breadcrumbs

2 lbs. fresh cod fillets

6 Tbsp. extra-virgin olive oil

Juice of a large lemon (about 3 Tbsp.)

1/2 cup white wine

3 plump garlic cloves, crushed and peeled

1/2 cup fresh, dry bread crumbs

Zest of a large lemon (about 2 tsp.)

1 Tbsp. chopped fresh Italian parsley

1/2 tsp. dried oregano

1/4 tsp. red pepper flakes

Fresh lemon slices, for serving

Preheat oven to 400 degrees F.

Lightly salt the fish on both sides,  Pour 3 Tbsp. of the olive oil, lemon juice, white wine and 1/4 tsp. salt into the baking dish and whisk together well.

Drop in the garlic cloves, and stir with the dressing.  Lay the fillets in the dish, turn them around and swish them in the dressing so both sides are moistened.

Toss the bread crumbs in a bowl with lemon zest, parsley, oregano, red pepper flakes and 1/2 tsp. salt.  Drizzle with the remaining 3 Tbsp. olive oil, and toss the crumbs well until evenly moistened.

Spoon the seasoned bread crumbs on top of the fillets in a light, even layer.

Bake uncovered, until the crumbs are crisp and golden and fish is cooked through, about 15 to 20 minutes.

Spoon juices left in the baking dish over the fish and serve hot with lemon slices.

~Lidia Cooks