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Greek Style Pasta Salad

Memorial Day is one of those holidays when all of our friends are saying, "I have to go to a family party today.  Hopefully, I'll be able to leave early and go out tonight." And we're saying, "Wahoooooo, Family Partay!!!" And when our friends ask us if we want to go out afterwards we tell them we can't because we're going to be way too wasted.

While our family parties may end a little differently, they start out like what you would expect from a normal family party.  So this Memorial Day, I made your quintessential picnic food; Pasta Salad.  Honestly, the only reason it's greek style is because I was craving feta cheese.  It turned out really good though.  This will definitely be a go-to dish for parties this summer.

Here's what you'll need:
(If you're making this for a party, use these measurements.  If you're just making this for your family, I would cut everything in half.  This makes a lot.)

For the Salad:

• 2 lbs. Rotini
• 1-1/2 large red bell pepper, diced
• 1 large cucumber, diced
• 1/2 medium red onion, diced
• 16 oz. feta cheese (we like the kind that comes in a block, then you cut it into chunks)

For the Dressing:

(Keep in mind, you could just use a bottled Greek salad dressing if you want.)

• 1 cup olive oil
• 3/4 cup red wine vinegar
• 2 tablespoons Greek yogurt
• 1 teaspoon Dijon Mustard
• 1 tablespoon dried oregano
• 1 teaspoon pepper
• 1 teaspoon salt
• the juice of 1/2 lemon
• 1 teaspoon of onion powder

This recipe is so easy, I almost feel dumb typing out the directions.  It's pretty self-explanatory, but here I go anyway.

Bring a big pan of water to a boil, and cook your 2 pounds of rotini according to the package.  Drain and rinse with cold water so the noodles do not stick together.

While you're waiting for the noodles to cook, chop your pepper, onion, cucumber, and feta.

This is also a good time to put all the dressing ingredients in a small bowl and mix well with a whisk. 

Once the noodles are cooked, drained, and cooled, mix everything together in a big bowl.  Refrigerate for at least 3 hours, or until cold.

See, wasn't that easy?  That's why you should make this for your next party or picnic this summer.  Enjoy!

xo Chrissy

Italian Hoagies

In Italian cooking, sometimes the easiest recipes to make are the most delicious.  Anything you make with sautéed peppers, onions and sausage is sure to be a crowd pleaser.  We decided to make comfort food tonight to cure our rainy day blues.  These Italian hoagies were just what the doctor ordered!

Here's what you'll need:

2 green bell peppers
2 red bell peppers
1/2 large white onion
Italian turkey sausage (we made 10 links, use as much as you need)
Provolone cheese (1 slice per sandwich)
Hoagie rolls
Olive oil

Put your top oven rack about 4 inches below the top coil.  Preheat the oven to broil.

Sausages take forever to cook through.  A good way to speed up the process is to steam them.  Fill the bottom of your frying pan with about an inch of water.  Bring it to a boil, add the sausages and cover.  They should be cooked completely through after about 10 minutes.

While you're waiting for the sausages to steam, slice the peppers and onion into long strips.  It'll taste better if you make an Italian flag with the peppers and onions.  We promise. ;)

Put enough oil in the bottom of another frying pan to completely cover the bottom.  Once it's hot, start sautéing the peppers.

After the onions have been sautéing for about 5 minutes, add the sausages to brown up the outside.

In each hoagie bun, put the sausage in the bottom, and add the peppers and onions over the top.

Cover each hoagie with cheese, and put under the broiler for about 5 minutes.  Watch them carefully; you don't want them to burn!  Once the cheese is melted, serve and enjoy!

Buon Appetito!
Dana and Chrissy

Peanut Butter& Jelly Cookies

Tonight, we got home, and we argued over the last sour cream and onion Special K chips.  When those were gone we stood in front of the very empty pantry, and said, "well, what are we gonna eat now?"  Then we saw the peanut butter.

We made PB & J cookies, peanut butter cookies with granola, and just regular old peanut butter cookies.  Everyone's happy. :)

Here's what you'll need:

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter
1 egg
1-1/4 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
your favorite jelly flavor
about 1/4 cup granola

Preheat the oven to 375 degrees.

In a large bowl or stand mixer, combine the sugars, butter, shortening, peanut butter and egg.

Mix on medium-high speed until creamy.

In a separate bowl, combine your dry ingredients; the flour, baking soda, baking powder and salt.

Gradually add the dry ingredients into the mixer until well-combined.

Scrape down the sides of the bowl.

Mix until it looks like this:

Scoop the dough onto a greased cookie sheet.  For the cookies that are going to have jelly, press the back of the spoon into the dough balls so they have a little hole for the jelly.

Bake them for about 5 minutes.  Pull them out of the oven, and add about 1 teaspoon of jelly into each of the little holes.

Bake them for another 5 minutes, and you're all done!

We also decided to make some with granola sprinkled on top.  You could add a chocolate kiss, banana, or anything else you think of.  Enjoy!

Buon Appetito!
Dana & Chrissy

Sunday Dinner

Sunday dinner is something that has been sacred in our family since either of us can remember. Especially now that we are all so busy with work, school and other obligations, sometimes Sunday is the only time we can all sit down and eat together.  With that said, this dinner usually resembles more of a "feast" than what most people consider  "dinner".  It's like Thanksgiving every Sunday.  Last night we started with homemade pizzas and stuffed artichokes.  For dinner we made our Mom's famous salad, Chicken Vesuvio, Rigatoni with Red Sauce and asparagus.  For dessert we made Lemon Yogurt Cake served with a choice of ice cream or sorbet.  The picture taking during this meal was not as detailed as usual, you'll have to forgive us.  Once the cooking starts it's a frenzy.  We are happy to share with you the recipes for the Lemon Yogurt Cake, Stuffed Artichokes and White Parmigiano Reggiano Pizza with Basil Olive Oil.


We started with dessert this Sunday, if the dessert requires baking it's good to get it out of the way, because you'll need the hot oven(s) to keep your food warm once it's almost time to serve. (For us, Italians are rarely on time, so we often need to keep our food warm longer than anticipated.)


Since it was warm in Cleveland this weekend, we opted for something lighter in flavor but still satisfying.  We went with Barefoot Contessa's Lemon Yogurt Cake.


This is what you will need:

1 1/2 cups all-purpose flour

• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice

For the glaze: (this part was altered from Barefoot Contessa's glaze to be a bit less tart, the cake itself is very "lemony" and a lemon based glaze seemed like overkill)

• 1 cup confectioners' sugar
• 2 teaspoons fresh squeezed lemon juice
• 2 tablespoons milk
• 
  
• Preheat the oven to 350* F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. 

Sift together the flour, baking powder, and salt into 1 bowl.

In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.

Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.

Pour the batter into the prepared pan and bake for about 50-60 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. (not pictured)

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice, slowly add the milk until desired consistency is achieved.  Pour over the cake, glaze should solidify.

The picture of the finished product was taken after dessert, unfortunately.  Good news is there were only 3 small slices left over!

We served this dish with an accompaniment of either raspberry sherbet or Jeni's Pistachio & Honey ice cream.  The Jeni's ice cream was a crowd pleaser. 


Next, the pizza.  We LOVE pizza.  Usually our pizzas double as an appetizer for our guests, as well as a snack while we are cooking.  They are unbelievably easy to make, and always a crowd favorite.  This Sunday we had a White Parmigiano Reggiano Pizza with Basil Olive Oil.


White Parmigiano Reggiano Pizza with Basil Olive Oil (step-by-step pictures not included)


Here is what you'll need:
1 frozen pizza dough, thawed
1/3 cup Basil infused olive oil**
4 cloves garlic, minced
1/2 cup freshly grated Parmigiano Reggiano cheese
3 basil leaves, sliced using a Chiffonade technique
**You can pick up specialty oils at a variety of locations, we purchased ours at Cornonado Taste of Oils when visiting for a very special wedding.

Preheat oven according to package directions.  Spray baking sheet with non-stick cooking spray.  Roll out dough and place on baking sheet, form dough to fit the baking sheet.  Bake crust for 10 minutes.  Remove crust from oven and drizzle with most of the Basil Infused Olive Oil.  Sprinkle evenly with garlic and Parmigiano Reggiano and top with basil.


Cook according to package directions, keeping an eye on the pizza.  Remove from oven once slightly golden brown, probably about 15 minutes.  Drizzle with remaining Basil Infused Olive Oil, slice and serve.  This pizza tastes excellent served warm or cold.


Stuffed Artichokes


Here is what you will need:
4 jumbo artichokes
2 lemons, juiced
10 garlic cloves, thinly sliced
1 cup grated Parmigiano-Reggiano
2 bunches chopped Italian parsley leaves, to yield about 1/2 cup
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


In a large saucepan, combine 4 quarts of water the lemon juice and bring to a boil. Add the artichokes and blanch for 20 minutes, until tender. Drain, cool, and set aside. Remove the outer layer of leaves from the artichokes and cut the artichokes in quarters. Use a small knife to remove the spiny choke.
Preheat the oven to 375*F.
Mix the sliced garlic, Parmigiano, parsley, and extra-virgin olive oil loosely.
Season the cavity of each artichoke with salt and pepper and stuff in and around the leaves with cheese/garlic mixture. Put the artichokes in a shallow baking dish, place in preheated oven and bake for 45 minutes. Remove and let rest 10 minutes. Serve immediately, or serve at room temperature as an antipasto.

Buon appetito!
Dana & Chrissy

Healthy Banana Bread

What could be better than a "healthy" version of a dish you love, that is just as tasty as the real thing??! Not much. As an avid carb-lover this dish was a favorite of mine when I lived in Chicago.  Warning: it is hard to walk away after just one piece.

Here is what you will need:

1 cup mashed ripe bananas (about 2 large bananas)

1 teaspoon baking soda

1/2 cup low-fat yogurt (I used fat free vanilla)

1/4 cup canola oil

3/4 cup light brown sugar

1 large egg OR 2 large egg whites OR 1/4 cup egg substitute

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees and place the rack in the center of the oven.   Spray an 8 x 4 inch loaf pan with a nonstick vegetable cooking spray.

In a large bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit while you prepare the rest of the batter.

Meanwhile, in a separate bowl, whisk together the oil, sugar, egg, and vanilla.

In another large bowl, whisk together the flours, baking powder, ground cinnamon and salt.

Then combine the banana mixture with the oil mixture and then add to the flour mixture. Stir just until all the ingredients are moistened.

Pour into the prepared pan and smooth the top.

Bake for about 45 - 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Remove from oven and place on a wire rack to cool.

Makes one loaf (about 12 slices).

I prefer to let the loaf cool overnight wrapped in aluminum foil to achieve a dense, moist bread.  Some prefer the hot-out-of-the-oven taste.  Whatever floats your boat, this is a wonderful guilt-free treat!

Buon appetito!

Dana

White Chip and Craisin Chocolate Cookies

I can't take very much credit for this recipe.  Of the 11 ingredients you will need to make these, I only thought of one of them.  You can find the recipe for White Chip Chocolate Cookies on the back of the Nestle White Chocolate Chip bag.  I thought adding craisins to the recipe would taste really good.  I was right!

Here is what you will need:

 

2 1/4 cups all purpose flour

2/3 cup baking cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

3/4 cup granulated sugar

2/3 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 cup white chocolate chips

1 cup craisins 

Preheat your oven to 350 degrees.

Beat the butter, granulated sugar, brown sugar and vanilla in a stand mixer until creamy.

 

Beat in the eggs one at a time.  Make sure the mixture is well combined after each.

In a small bowl, combine the flour, cocoa powder, baking soda and salt.  Mix well.

 

Gradually add the flour mixture. I did mine in about 4 batches, making sure it was well-combined after each.

 

Stir in the white chocolate chips and craisins.  I do this part by hand so that the mixer doesn't break the chocolate chips.

 

Use a 1 tablespoon scoop to scoop the cookie dough on a greased cookie sheet.

 

Bake the cookies for about 20 minutes.  If you use a scoop that is bigger than 1 tablespoon, you will probably have to bake the cookies a little bit longer.

 

I made my cookies pretty small as an attempt at portion control.  Then I had three of them.  I hope you love these as much as I do!

xo Chrissy