Fresh Strawberries with Citrus Sauce

We enjoy this time of year finding fresh strawberries at our local farmers market. A simple and elegant dessert to make!  Fresh Strawberries marinated in fresh lemon and orange citrus sauce is sweet and refreshing!  A delightful treat, and so simple... it just screams summer!  Sweetened with a little sugar,  makes this a light, low-calorie dessert perfect for any summer night!

Simply marinate the strawberries in the sauce just before serving. Then enjoy them in an elegant glass, here we used our martini glasses.  Add some whip cream or vanilla ice cream... Mmm so delicious!

Our mother believes that simplicity in food is sometimes the best taste in life!   She is so right! ... and adorable!  Enjoy!  And Happy July 4th weekend everyone!


Fresh Strawberries with Citrus Sauce

• 2  packages (16 oz) fresh Strawberries, we used Driscoll's
• 1  Lemon  - squeezed
• 1  Orange - squeezed
• 1/2  Tbsp. of sugar
• Optional: 1 Tbsp. of Limoncello
• fresh whip cream
• spearmint leaves for garnish

Rinse strawberries and remove stems on top.
Cut each strawberry into quarters lengthwise and then cut across in thirds. Making them into mini pieces.
Place them into a medium salad bowl.

Add the lemon and orange juices along with the sugar.
Gently mix well.  Cover with clear wrap and refrigerate for  1-2 hours.
Place them into elegant martini glasses and serve.

Serves many...

Add some Whip Cream on top for some extra sweetness! 

 And....oh  ...its just heavenly!! 

Just 4 simple ingredients!  That's all....

Roasted Red Bell Peppers

Roasted Red Bell Peppers on the grill is SO EASY... and perfect during the summer time, and so healthy! They are sweet, delicious and an excellent source of carotene and vitamins A and C! Roasted on the grill for a few minutes, then pickled in jars with extra virgin olive oil, a touch of salt and fresh garlic slices, gives you a wonderful and flavorful taste.

The smokey flavors of peppers,  infused with the olive oil and garlic are sooooo unbelievably delicious you won't be able to stop eating them!  Just a few minutes to grill them on all sides, then gently peel off the charred skins and marinate them in extra virgin olive oil. It's that EASY!

Refrigerated, they will keep fresh for up to 2 months,  but they won't last that long!  Mom makes these weekly for our Dad, Mario, who's favorite sandwich is Italian bread with roasted peppers.

When you want them, just pull out a desired amount, add some fresh chopped basil, mix and set aside. Only needs a few minutes at room temperature for the oil to defrost. They can be eaten plain or served as a vegetable side.  Or, simply add them to salads, sandwiches or just on a slice of toasted bread. Mmm YUM!

So simple to make, our Mom still tells us today that "everything is really easy once you put a little love and time into cooking"! 

Roasted Red Bell Peppers

• 8-10 bell peppers
• 1/2 - 1 cup of extra virgin olive oil
• 2 Tsp. of salt
• 4 garlic cloves - sliced
• cooking spray
• fresh basil - only when serving.

Grill them until lightly charred, about 3-5 minutes on all 4 sides .

Place them into a pot with lid. Cover. Allowing the peppers to steam for about 5 minutes.

                                         Then allow them to cool.....

Then carefully peel off  and discard the skins and seeds of the peppers.

 Rinse your hand often, to remove the charred part of the skins from your hands.

 Place peppers into a bowl add the garlic slices, 1/2 cup of extra virgin olive oil  and 1 teaspoon of salt.

 Mix gently and TASTE for salt.  Add additional salt if needed.  Transfer peppers to a jar or container. Add enough olive oil (if needed) to level with the peppers to pickle them.  Refrigerate.

  

                            Enjoy them with some toasted Italian bread!
                                                  Mmm.... Buono!

Best Home-Made Limoncello and NEW Arancello

Best Home-Made Limoncello and New Arancello made with real organic lemons or oranges, sugar and grain alcohol.  An Italian tradition, served to adults during hot summer evenings, limoncello is normally served chilled as an after dinner liqueur. It is made from the peel of lemons mixed with sugar and grain alcohol. So we decided to make a batch for our friends to enjoy.

We use only organic lemons, or if you have a lemon tree in your yard,  that is even better.  Like vodka,  it is best to keep limoncello in the freezer all year long!  It has a strong lemony flavor with a refreshing tang, but without the bitterness. Limoncello is known as an after dinner digestive, and it's really good for you!

Grain alcohol is not easily obtainable here in the US, because it is only legal in certain states.  However,  if you can't find it, you can substitute Vodka for the grain. There is a  simple science into making this, an 8 to 10 day easy process,  and if you have the patience,  the effort is worth it!  Your friends and family will be AMAZED you made this!

Here's a TIP:  The ingredients given in our recipe are based on making the "Lemon" version. You can make flavors such as Arancello, just by substituting with Oranges, or even Tarancello made with Tangerines!  We think our Mom made up the name "Tarancello" because in Italy, tangerines are called mandarini! 


Best Home-Made Limoncello and NEW Arancello

1.5 liter of Grain Alcohol, or Vodka to substitute
15  organic lemons - (or 15 organic oranges for Arancello)
6  cups sugar
1.5 liter of Water
6 Sealable Jars or one large sealable jar

You may store Limoncello in additional small glass bottles or jars for storage.
You can find these sealable jars at TARGET STORES.

1.  Wash the lemons thoroughly - scrub them clean of all outside residue.
2. Peel skins using a potato peeler, carefully peeling only the skins without the pith.  The pith is the white part under the skin that causes bitterness.
3.  Place the peels into a large glass jar with alcohol only.
4.  Seal jar and write the date somewhere on the jar ( use stickers, its easier).
5.  Place jar in a cool, dry and DARK room for 8-10 days, slowly shaking the jar once daily to mix contents. 

NOTE:  As the days progress, you will see the alcohol become yellower in color, and the peels begin to turn white.  That is because the oils of the lemons are being removed from the peels and are now infusing into the alcohol.  The longer the peels are left in the liquid, the yellower and more lemony the flavor.

** When you have decided that the liquid is yellow enough, after 8-10 days, then it is time to complete the process.

1.  In a stove top pot, dissolve the sugar completely in water on medium heat.  Cool mixture to room temperature.  DO NOT ADD ALCOHOL MIXTURE TO HOT POT.

2.  Remove lemon peels from Alcohol jars and add the lemony alcohol to sugar water mixture on stove top.  You will notice the color of the alcohol will change from clear to cloudy when added. 

3.  Continue to stir until well mixed.

4.  Pour the mixture into tightly sealable glass bottles and store in freezer.  

5.  Limoncello should be kept in freezer at all times until ready to serve.  Must be served very cold, and will have a thicker consistency when served.

Eye Round Roast with Onions on Stove-top

The other day,  my kids asked me if I could make them their favorite meat dish, the Eye Round Roast on Stove-top with caramelized onions and wine.  And, I said yes...of course!  An Eye Round Roast cooked slowly on stove-top is an old recipe from Italy. It's made with onions, wine, garlic, tomato and herbs creating a very tender, juicy and flavorful meat dish.

The eye round is the most leanest meat you can buy. You can either roast it in the oven or on stove-top.  You can find it at your local butcher or in the meat section of any supermarket.  My kids were tired of grilling meat on the barbecue and wanted something I haven't made in a while, and since the weather was crummy, and chilly, only in the 60's,  I didn't mind.

As kids growing up, we didn't have central air,  especially not in the kitchen during those hot summer days. So on days when it was raining in sweltering heat,  Mom avoided using the oven and made her roasts on stove-top.  Made sense!

These days many people enjoy using a crock pot, even my daughter who is a newlywed! It saves lots of time because you can cook it very slowly on a timer, and by the time you get home, it will be cooked and ready to serve.... 

This is a delicious meat dish, and one that can be made a few hours ahead of dinner time or even a day in advance. Serve this roast with mashed potatoes and a salad and its a perfect meal!  My husband and kids even love the left-overs heated the next day! Preparation time is about an hour, so this is not a quick recipe, but the effort is worth it!


Eye Round Roast with Onions on Stove-top

• 2 1/2 Pounds of Eye Round Roast
• 3  Tbsp. olive oil
• 5   garlic cloves
• 7  medium yellow onions- chopped
• 1/4  tsp crushed red pepper
• 1/2  tsp of dried rosemary or 2 fresh sprigs
• 1/4  tsp garlic powder
• 1/2  cup of white wine
• 2  Tbsp of butter
• 2  Tbsp of fresh parsley - chopped
• 1  small tomato - chopped
• 1/4  cup of water or beef broth
• salt and  fresh black pepper to taste

In a large sauce pot.  Heat oil on medium heat.
Season the roast with salt, pepper and garlic powder.
Add the roast and the rosemary into the pot.
Brown all sides of the roast for a few minutes on each side. About 20 minutes browning all sides.
(If you use fresh sprigs of rosemary, just remove them before you add the onions.)

Add the chopped onions, garlic, crushed red pepper,  and fresh parsley.
Add the white wine.  Cover with the lid.
Allow the wine to reduce.

Add the butter and 1/4 cup of water or beef  broth.
Reduce the heat and simmer for 45 minutes.
Rotating the roast every 15 minutes.
Add some black pepper and salt to taste.
Add the chopped tomato.  Cook for additional 15 minutes.
Turn off heat.  Allow the roast to sleep in the onions for 1/2 hour.
Remove the Roast, placing it onto a cutting board.
Remove any string tied from the meat and slice 1/4" thick.

Transfer the sliced roast back to the juices with the onions.
Cover again, allow the meat to marinade with caramelized onions for about 10 minutes.
This will allow the meat to absorb the flavors making it very tender.
Transfer onto a serving platter.  Reheat remaining onions and juices if needed.
Pour the onion gravy over the roast.  Serve.

Serve 6-8

Bite Size Appetizers Filled with Peas

Try our best bite size appetizers filled with peas to serve at your next gathering! Sauteed Peas with onions and capers in Mini Fillo Shells is not only easy and delicious,  but they will certainly impress everyone at your next party or gathering! Your family and friends will think you slaved all day to make these little mini appetizers!

Great tasting garden peas sauteed with onions and capers then filled in a light, flaky layers of  fillo dough shells makes perfect bite size appetizer for anytime! The Athens Mini Fillo Shells can be easily found in your freezer section at any supermarket.

They come already fully baked, making it easy to just fill and serve!  Serve these appetizers warm or at room temperature. Try our recipe for  Sweet Garden Peas with Onions and Capers (under "vegetable sides") we posted a few weeks ago as the filling this for appetizer!  Follow our easy directions below.   You can try your own variations as well, they are fun to make!   Enjoy!

Easy Directions:   Make our Sweet Garden Peas with Onions and Capers recipe the night before. Refrigerate them till needed.  Reheat the peas in a foil tray in the oven for about 15 minutes at 350 degrees.  Take the fillo shells out of freezer 15 minutes before you fill them. Fill each shell with heated  peas and serve immediately.

Need 2 to 4 Boxes of Athens Fillo Shells,  15 shells per box.
Estimate 2 to 3 mini appetizers per person.

Italian Iced Coffee

Italian Iced Coffee is freshly brewed espresso coffee chilled with some milk, light cream and sugar served in a glass packed with ice!   An easy and delicious coffee drink to serve all summer long!   If you love to drink cappuccinos during the winters, then indulge yourself in drinking this espresso iced coffee this summer!

Using a traditional espresso coffee pot the old fashion way, making espresso on stove-top; makes it quick and easy to brew a large amount of espresso coffee in just minutes!   It's perfect coffee every time you get up in the morning!

Saves you time and money from running out to DD or SB. Great to drink on the beach or by the pool side. Keep refrigerated all week long.  Take it with you to work, and enjoy your Italian iced coffee!

Italian Iced Coffee

• One large espresso coffee pot -(6 cup stovetop)
• 2.5  cups of water 
• 10 Tbsp.  Italian ground espresso coffee
• 5  Tbsp. of sugar 
• 1/4 cup of organic Fat-Free Milk
• 1/4 cup of organic Half & Half

Disassemble the espresso coffee pot.  It has 3 parts.  Remove the filter basket from the bottom and fill the bottom with cold water. 
Fill enough water just below the steam value ( its the round brass knob on the side).

Place the filter basket  back,  and fill with espresso coffee.
The coffee should be leveled.
Place the top of the pot and screw it tightly.

Place the pot onto stove-top, and heat on medium-high heat.
Coffee will start to bubble, making noise brewing the coffee to the top. When the noise dies down,  peek open the lid to see if the coffee has stopped spilling out from the center spout. Turn off the heat and remove from the stove.

Allow to cool for a few minutes. Pour coffee into a glass pitcher.  Add the milk, half & half and sugar. You may use a substitute sweetener if you prefer.  Mix well.  Refrigerate for a few hours.  Serve in a glass packed with ice.  

  

                               

Shrimp Cocktail with Jalapeno Peppers

Shrimp Cocktail with Jalapeno Peppers is a delicious and unique shrimp cocktail I have ever made! Chilled shrimp marinated with wonderful combination of flavors infused by jalapeno peppers, cilantro and lime juice.  Giving this shrimp dish such an incredible aromatic taste with a kick!  Wonderful as an appetizer and easy to make recipe came from my dear friend Sue!

I used La Costena green pickled Jalapeno peppers.  Jalapeno peppers are known as Mexican hot peppers and boy.... they are HOT!  A great source of iron, Magnesium and Niacin,  along with Vitamins A, C, K, B6 and Folate!   They can be found fresh in your produce isle or pickled in the International isle at your local supermarket.

In order to speed up the time to make this dish,  I bought frozen already cooked shrimp from Costco,  Real Lime Juice and fresh cilantro. Shrimp cocktail made in less than 10 minutes is ideal for busy people like me!

Whether your having a small soiree or a large dinner party,  this is a wonderful dish to serve friends and family anytime!   Everyone will love the shrimp!!  And the fun part is watching how they disappear in no time!


You will need the following ingredients:

 Shrimp Cocktail with Jalapeno Peppers

• 2 pounds of large, peeled and deveined shrimp
• 1 - 7 oz can of pickled whole Jalapenos
• 1/4 cup of pickled liquid from the Jalapenos  
• 1/4 cup fresh lime juice
• 1/4 cup minced fresh Cilantro
• 1/4 Tsp. salt

Directions:
On stove top, place shrimp in water enough to cover the shrimp.
Add a pinch of salt to the water.
Bring water ONLY to a boil. Then turn off.

Cover and immediately remove from heat.
Set aside for 1 minute.
Drain and rinse the shrimp under COLD water to stop the cooking.

Cut the Jalapeno peppers in half, lengthwise.
Add the pickled juice , cilantro, lime juice and salt.

Place Jalapeno peppers in a large bowl with the shrimp.
Toss until all the shrimp are well coated.
Cover and refrigerate for a few hours before serving.
Serve chilled.

Serves:  Many

Eggs with Tomatoes and Cheese

Eggs with Tomatoes and Cheese is a light and balanced breakfast to start the day!  Egg whites gently cooked with fresh tomatoes and mozzarella cheese is a recipe from a great book I'd like to share with you.

I've been reading this fabulous book by Mark Macdonald called Body Confidence.  He actually "teaches" you how to eat for life. Not just be on a yo-yo diet, which many of us have done over and over, but actually teaches you how to eat properly.  He reminds us that babies eat every three hours to stabilize their blood sugar. That is what keeps the weight off and hunger pangs away.

This book stresses to eat every three hours in order to stabilize our sugar.  I've made one of his suggestions for breakfast that is essential to what a person needs in one meal.  It is broken into specific protein, carb, and fats per meal.  I highly recommend this book Body Confidence as a way of eating for life. 

Eggs with Tomatoes and Cheese

• 3 Egg Whites
• 1 Whole Egg
• 1 Roma Tomato
• 1 slice of fresh Mozzarella - 1/4 inch thick, or 2 slices of American cheese
• Salt and Pepper to Taste (Optional)
• 1/8 Tsp. Ground Cayenne Pepper (Optional)

Crack three eggs carefully removing the yolks by transferring yokes from half shell to half shell allowing the whites to drip into a bowl. 

Add 1 whole egg that includes white and yoke. 

Add  the chopped mozzarella or American cheese into the bowl. 

Heat skillet and spray with fat free cooking spray. 

Once pan is hot, add the eggs and cheese mixture to the skillet.

Gently stir the eggs.

Add Salt, Pepper and Cayenne pepper for a nice spicy kick. (Optional)

Add the chopped tomatoes.

Continue to stir mixture until eggs are fully cooked.

Transfer to plate.

Serve 1-2

Enjoy!



Pink Grapefruit and Fennel Salad

Pink Grapefruit and Fennel Salad is a refreshing salad we enjoy eating all spring and summer long!

Thinly sliced fennel with red onions, black olives and pink grapefruit adds sweet, citrus and refreshing flavors to this healthy salad.

Fennel,  known as a winter vegetable, has a mild anise-like flavor but is more aromatic and has a sweeter taste to it.  Mostly popular in Italy and named  finocchio, fennel can be eaten plain with raw vegetables, or simply chopped into a green salad. 

Since I love pink grapefruit, adding it to my fennel salad gave this salad a sweet surprise that is wonderful to your palate!  You must try this recipe! :) 

Here's a Tip:   Make this a day in advance, leaving to marinate, and you'll find it's even better tasting the next day!

Pink Grapefruit and Fennel Salad

• one fennel bulb - trimmed and thinly sliced
• one small red onion - thinly sliced
• one pink grapefruit
• one lemon- squeezed
• 3 tbsp. of extra virgin olive oil
• handful of pitted black olives- sliced
• sea salt and  fresh black pepper


Rinse fennel bulb, trim, peel and sliced thinly.

Cut grapefruit in half,  using a sharp knife, remove pieces of grapefruit. Discard all seeds.

Arrange fennel  and red onion on a serving platter.  Scatter the olives and grapefruit.

Drizzle olive oil and lemon juice. Add salt and fresh black pepper.
Mix gently and serve.

Serves 6-8

Slice fennel thinly, 1/4 inch  thick or thinner if you prefer.

Cut Grapefruit in half. 

Using a sharp knife, remove pieces of grapefruit and discard all seeds.

Arrange fennel and red onions on a serving platter. Scatter the olives and grapefruit.

Drizzle the olive oil and lemon juice. Add salt and pepper. Mix well and Serve! 

Risotto with Spring Vegetables (Risotto Primavera)

 

We love all kinds of risotto.  However, this happens to be a favorite for this time of year - risotto primavera!  The word "primavera" means Springtime,  and that means you can find an array of colorful spring vegetables at the market.   

Risotto with spring vegetables is made with green and yellow squash,  carrots,  peas,  and onions cooked slowly with Italian arborio rice.   Making this risotto primavera a rich velvety creamy dish.  Yummy!  

We prefer to use Superfino Riso Arborio Extra.  It's a finer,  more delicate rice that cooks into a creamy texture when cooked slowly.  I also added frozen peas into the mix.  Our family loves peas and it helps to add a favorite when you want even your picky eaters to try it.    

You can serve risotto primavera with your favorite salad and a glass of Chianti to complete the meal.  It's flavorful, colorful and  a great way to intoduce a new dish to the kids with vegetables.    



Risotto with Spring Vegetables (Risotto Primavera)

• 2 cups of Arborio Rice ( I used Superfino Arborio Extra)
• 2 Tbsp. salted butter
• 3 Tbsp. olive oil
• 1 medium onion -chopped
• 2 garlic cloves- diced
• 1/2 cup white wine
• 2 small carrots
• 2 green zucchini
• 1 yellow zucchini
• 1 cup of frozen peas
• 32 oz of chicken stock  - simmering
• 1  to 2 cups of water  - simmering ( if needed)
• 2 pinches of crushed red pepper
• 3 Tbsp. of fresh parsley- finely chopped
• salt and pepper to taste
• 1/2 cup of grated Parmesan cheese

Vegetables Sauteed:

     In a medium size soup pot,
     Heat 2 tbsp. olive oil and 1 Tbsp. of  butter.
     Add the medium chopped onion,  saute' until soften and golden.
     Pour  1/4 cup of white wine and simmer for 2 minutes.

     Add all the chopped veggies, crushed red pepper, parsley, and a pinch of salt.
     Simmer for about 10-15 minutes until vegetables have softened.
     Turn off heat.  Cover and set aside.

Cooking the Rice:
     In a small pot,  heat chicken broth to a simmer. 
     In a larger sauce pot , heat 1 tbsp. olive oil and 1 tbsp. of butter.
     Add  small chopped onion and sauteed until soften.
     Pour 1/4 cup of white wine and simmer for 2 minutes.
     Add the 2 cups of rice and stir for one minute.

     Slowly add about 1 cup of the chicken broth to the rice.
     Raise the heat to medium.
     Stir the rice until all the liquid has been absorbed.
     Repeat this process adding the broth slowly until rice is almost cooked,
      about 15 minutes until - taste the rice it should be al dente.

     Add in the vegetable mixture to the rice. 
     Stir for another 2 minutes.  Add  some water if needed.
     Taste the rice and add some salt and pepper. 
     If rice is done,  turn off the heat.
     Mix in 1 Tbsp. of butter and 1/2 cup grated cheese.
     Serve with extra cheese at the table.

Serves 6 to 8
 

 

 

 

 

 

Enjoy springtime!