Eggplant Stuffed Italian Meatballs or Polpette di Melanzane

Rollatini with a Twist

Easy Two Steps


Eggplant Ingredients:

Olive oil, for frying (approx 1/2 to 1 cup)
10 slices eggplant, sliced thin
1/2 cup flour
2 eggs, beaten
salt and pepper, to taste



Meatball Ingredients:

Olive oil, for frying
1/2 loaf Italian bread, soaked in water or milk, then squeeze dry  (I use gluten free bread)
2 eggs
3 cloves garlic, chopped fine
1/2 cup parmesan cheese (or Romano)
1/2 cup ricotta cheese
1/2 cup Italian Parsley, chopped
1/4 cup fresh basil, chopped
Salt and pepper, to taste
2 lbs ground beef (90 %)
3 cups favorite tomato sauce

Directions:

1.  In large skillet heat olive oil (start with 1/2 cup) Add more when needed.  Medium/high heat
2.  For Eggplant:  Peel eggplant and slice approx. 10 thin rounds, (1/4 inch).  Add two eggs to bowl and beat.  Add flour to separate bowl. 
3.  Dredge sliced eggplant in flour, then in egg, then in flour again.  Place in hot oil.  Repeat process for remaining pieces.  Fry approx 3 mins on each side or until brown, adding additional oil, if needed.  Place on paper towel to absorb excess grease.
4.  Meatball mixture:  Use same skillet, Add additional oil.  Heat medium/high. 
5.  In large mixing bowl add soaked bread, eggs, garlic, cheeses, parsley, basil, salt and pepper.  Mix well to combine.  Add ground beef, mix well again.
6.  Slice eggplant rounds in half. 
7.  Scoop approx. 1/4 cup meatball mixture into hands, roll into balls.  Press center of rolled meatball, creating a well.  Place 1/2 slice eggplant into center, folded to fit.  Wrap mixture around eggplant, enclosing eggplant.  Repeat process for remaining meatballs.
8.  Fry in hot oil for approx 4 mins on each side, rotating to completely brown.  Remove from oil when done and place on paper towels.  Let cool slightly.
9.  Add meatballs to favorite Italian Tomato Sauce.  Let cook in sauce for 20-30 mins. 

Note:  Can also be served with favorite pasta

Recipe makes approx. 20 meatballs

Lobster Boil

I created this recipe for the Celtic Sea Salt contest.  I had ordered some delicious varieties of sea salts, herbs and spices from them.  I knew I was going to create a seafood dish, but wasn't sure which one.  I had been craving lobsters for some time now, so decided to buy some, at my local seafood market.  Then this recipe jumped right into my lap.  Cooked in a flavorful broth and then topped with a spice and herb compound butter.  Who is better than me, right now?

LOBSTER BOIL

Ingredients:
(4) 1.25 lb live lobsters
2 lbs littleneck clams, clean
1 lb extra large shrimp, deveined
4 sweet apple chicken sausages
4 ears corn
8 small red potatoes
4 ribs celery, sliced in thirds
8 small onions
16 ozs baby carrots
6 large bay leaves
10 sprigs fresh thyme
1 TBS Celtic Smoked Sea Salt, plus extra for garnish
1 TBS Celtic Ground Seaweed, plus extra for garnish
2 lemons
4 bibs

Compound Butter:
2 sticks unsalted butter, room temp
1 tsp Celtic Celery
1/2 tsp Celtic Smoked Sea Salt
1 tsp Celtic Rosemary
1/2 tsp Celtic Seaweed
zest from 1 lemon

Directions:
1.  Add lobsters to very large pot.  Fill with water to cover lobsters (just to get right amount).  Remove lobsters.  Cover pot and bring to a rapid boil on high heat.  Add lobsters, cover and bring to another boil.  Cook for approx. 18-20 mins.  Remove from pot onto large baking sheet.
2.  Reserve clams and shrimp in refrigerator until ready to use.
3.  Add sausage, corn, potatoes, celery, onions, carrots, bay leaves, thyme, sea salt and seaweed.  Cook on high heat for approx. 20 -25 mins, or until veggies are soft.
4.  Add clams and shrimp and cook for approx. 6-8 mins, or until clams open and shrimp turns pink.  Discard any clams that do not open.  Drain broth or spoon out seafood and veggies onto baking sheet with lobsters.
5.  In small bowl mix all ingredients for compound butter.  Melt compound butter,  pour half over top of seafood and veggies, reserving remaining butter for dipping.  Sprinkle Smoked Sea Salt and Seaweed over top of seafood and veggies.  Add sliced lemons

Serves 4

Margherita Potato Frittata

Ingredients:
4 TBS olive oil
4 cups potatoes, peeled and cubed small
1/4 cup onion, chopped fine
1 garlic cloves, chopped fine
2 TBS butter
1/8 tsp salt
1/8 tsp course black pepper
2 TBS grated cheese
8 eggs, beaten
1 cup shredded cheddar cheese
8 dollops pizza sauce
8 slices fresh mozzarella cheese
8 slices fresh tomato
3 large basil leaves

Directions:
1.  In large cast iron skillet heat oil on med/high heat.  Preheat oven to 350 degrees.
2.  Add potatoes and sauté until starts to brown. Approx. 10 mins.  Stir to prevent from sticking.
3.  Add onions and garlic, stir.  Saute for additional 5 mins.  Add butter, stir.  Season with salt and pepper then add grated cheese.  Stir.  Spread potatoes evenly across pan to make level.
4.  Add beaten eggs.  Top with cheddar cheese.  Shake skillet so eggs incorporate into potatoes.
5.  Drop dollops of pizza sauce on top of potatoes/eggs in skillet evenly around outside perimeter.  Now, add a slice of mozzarella cheese on top of each dollop of sauce, overlapping.  Add a slice of tomato on each slice of mozzarella, overlapping as well.
6.  Place skillet in oven and bake for 10 mins.
7.  Quickly switch oven to broil to top brown for 5 mins.  Remove.  Sprinkle top of frittata with fresh basil.  Slice into 8 pieces.
Makes 8 slices

Kentucky Hot Brown

What is a Kentucky Hot Brown?  The Hot Brown Sandwich was

created at the Brown Hotel in Louisville, Kentucky.  In the 

1920's, the Brown Hotel drew over 1,200 guests for dinner and dancing.  By the wee hours 

of the morning, guests would make their way into the restaurant for a bite to eat.

The Hot Brown Was Born!  

This open-faced turkey sandwich is topped with a delicate Mornay sauce, with a hint of

nutmeg, then topped with tomato and bacon then slightly broiled.

The guests were so tempted by this delicious sandwich that it became a Louisiana Tradition.

Today, this sandwich is still available on the Brown Hotel menu, and it is known worldwide.

Even though the traditional Mornay sauce was created with Romano cheese, 

I thought it would be interesting to add Asiago and Havarti cheeses for extra

creaminess and taste.  That hint of nutmeg will certainly temp your palate, making 

you want to lick every bit off your dish.  

Ingredients:
1 TBS butter
1 TBS flour, gluten-free
1 cup heavy cream, warm
1/4 cup Pecorino Romano Cheese, half for cheese sauce, half for garnish
1 1/2 oz Asiago Cheese
1 1/2 oz Havarti Cheese
1/4 tsp ground nutmeg
salt and pepper, to taste
6 ozs Turkey Breast, sliced (prepared ahead)
4 slices (White) Bread 
4 slices bacon, cooked
2 thick slices Beefsteak Tomatoes
Paprika and Parsley, for garnish

Directions:
1.  In a medium saucepan, heat butter on medium heat.  Add flour, whisk until incorporated, approx 2 mins.  Be careful not to burn
2.  Add warm cream.  Whisk.  Cook for 2-3 mins.
3.  Add cheeses.  Whisk until cheeses are melted.
4.  Add nutmeg and salt and pepper to taste.  Whisk.  Careful not to over-salt since cheeses are salty.
5.  Preheat broiler.  In broil safe pan, add one slice of bread in the center of the pan.  Cut the second slice diagonally and place one half on each side of the full slice.  Top with approx. 3 ozs of sliced turkey.  Pour half the sauce over the top.  Add a slice of tomato.  Place in broiler for approx. 5 mins., or until cheese is slightly browned.  Remove from oven.  
6.  Top with two slices of bacon.  Garnish with Romano cheese, paprika, and parsley.  
Serve immediately
Makes two Sandwiches

Butternut Squash Mac and Cheese

SAY CHEESE!  

AMAZE YOUR FAMILY WITH THIS SUPER EASY AND DELICIOUS, 

FOUR CHEESE MEAL.   LAYERS OF SMOKEY GOOEY CHEESE, 

TOSSED WITH SWEET BUTTERNUT SQUASH, IN EVERY BITE.  

TOPPED WITH CRUSHED CHEDDAR CHEESE SNACKERS 

FOR A NICE CRUNCH, TO BALANCE THIS DISH.

"EVERYTHING CHEESY" ABOUT THIS DISH.

INGREDIENTS:

2 TBS oil

4 TBS butter

1/2 sweet onion, large, chopped

3 garlic cloves, chopped

4 cups butternut squash, cubed, cooked

2 cups whole milk, warm

1 cup chicken broth

1 lb American Cheese

1 lb Smoked Gruyere Cheese

1/2 cup grated Parmesan

1 lb gluten free elbows, cooked and drained

4.5 oz pkg Cheddar Cheese snacks

DIRECTIONS:

1.  In large skillet heat oil and butter on med/high heat.  Add onions, cook for 6-8 mins.  Add garlic and cook for additional 2 mins.  Add butternut squash and cook for 10 mins, stirring.  Season with salt and pepper.

2.  Add milk and broth, heat for 3-5 mins.  Stir.  Reduce temperature to medium.  Add cheese and melt.  Stir until completely blended.  

3.  Add cooked pasta to skillet.  Toss well.

4.  Add mac and cheese to a 12 x 8 baking dish.  Sprinkle with crushed cheese snackers.  Bake for 30 minutes in a preheated 350 degree oven.  

Serves 6 -8 

Pumpkin Cheesecake Bread Pudding with Walnut Praline Glaze

Pumpkin Cheesecake Bread Pudding with Walnut Praline Glaze

Ingredients for Pumpkin Bread Pudding:
1 whole loaf, cut into cubes (approx 8 cups)
1 stick butter, melted and divided  (6 TBS, 2 TBS)
4 eggs
1 cup (14 oz) sweet condensed milk
2 tsp vanilla extract
1 tsp ground cinnamon
2 tsp pumpkin pie spice

Cream Cheese Filling:
8 ozs cream cheese, room temp
1/3 cup sugar
1 large egg
1 tsp vanilla


Praline Sauce Recipe:
1 stick butter
1/2 cup Brown sugar
1/2 cup heavy cream
1 tsp vanilla
1/4 cup chopped walnuts
1/8 tbs salt


Directions:
1.  Preheat oven to 350 degrees.
2.  Cube bread, crust included.  Place on large baking sheet.  Bake for 15 mins.  Remove from oven
3.  Melt 1 stick of butter.  Add 6 TBS to bread and toss well.  Add cubed bread to greased cake pan.  (I used a bundt pan)  Reserve remaining 2 TBS butter.
4.  In medium size bowl add remaining butter, eggs, sweet condensed milk, vanilla, cinnamon and pie spice.  Beat with electric mixer for 2 mins.
5.  In separate bowl add all ingredients for cream cheese filling.  Mix well for 2 mins.
6.  Pour half of the cake batter over top of bread.  Pour cream cheese filling on top of cake batter.  Then pour remaining batter over top of cream cheese mixture.  Tap pan to make sure all liquid get down to bottom, pressing down lightly.  Let sit for 30 mins so liquid absorbs into bread.
7.  Bake covered for 40 mins.  Remove cover and bake for additional 20 mins.
Cool slightly before removing from pan.
8.  To make Praline Sauce:  Add all ingredients to medium size pan, on med/high heat.  Stir and bring to rolling boil.  Cook until thickens.  Let cool slightly. Pour over top of cake.

Goat Cheese Stuffed Crepe (Pierogi)

Ingredients for Crepes:
1 cup flour
3 eggs, beaten
1 cup milk or water
1/8 tsp salt


Ingredients for Filling:
1 1/2 cups cooked potatoes
3 TBS butter
1/3 cup milk
2 ozs American cheese slices
salt and pepper, to taste
8 TBS Goat Cheese, garlic and herb
1 TBS parsley, fresh chopped (plus extra for garnish)

Ingredients for onions:
2 TBS olive oil
2 TBS butter
1/2 red onion, sliced
2 TBS brown sugar
1/4 cup balsamic vinegar
1/8 tsp salt
1/8 tsp course black pepper

Ingredients for Sauce:
2 sticks butter, melted
1 tsp white cooking wine
1 to 2 lemons, zest and juiced

Additional Ingredients:
1/2 lb pancetta, fried

Directions:
1.  Fry bacon, drain on paper towels and cover until ready to use.
2.  To make crepes:  In large bowl whisk together all ingredients.  Heat a small (5-6 inch) round non stick pan on medium heat.  Spray lightly with cooking spray.  Pour about 1/4 cup of batter into pan and swirl around pan to thin out.  Cook crepe for approx. 1 min.  Flip onto sheet of wax paper.  Repeat process for each crepe.  Makes about 8 crepes.
3.  Filling:  In separate bowl whip together filling ingredients (except goat cheese and parsley).
      (Put aside until ready to use).
4.  To assemble pierogies:  Add 1 TBS of goat cheese in center of crepe.  Add about 2 TBS of potato filling on top.  Fold two sides over and then the two ends, completely enclosing pierogi.  Place folded end down into greased baking dish.  Repeat process for remaining pierogies.  Bake in over at 350 degrees for 20-25 mins.
5.  Onions:  In same non stick pan used to make crepes, add oil and butter.  Heat on medium until butter is melted.  Add onions, sauté until soft.  Add brown sugar and vinegar.  Heat until sugar is dissolved.  Season with salt and pepper.
6.  Sauce:  In small saucepan heat butter to melt.  Add wine and lemon zest and juice, stir.  Serve over top of pierogies with caramelized onion,  crushed bacon and fresh parsley.

Makes 8 pierogies
Serves 4

Green Goddess Sandwich

Green Goddess Sandwich

Most of us have heard of the Green Goddess Dressing, right?

This was said to be a dressing dating back in the 17th century. 

In the early 1920's, this dressing was used to create a salad, by an executive 

chef of the Palace Hotel in San Francisco.   This salad was to honor an actor

for his role in William Archer's play "Green Goddess".

The Green Goddess Dressing is a tasty and colorful combination

of parsley, tarragon, chives and scallions (green onions).  

Over the decades, this dressing have been used in various different salads,

created by each chef, adding their special touch.  

I decided to add my special touch to a whole new creation, a 

Green Goddess Sandwich.  Or should I call it "Green Goodness."  

This sandwich is filled with all healthy ingredients, all packed 

between two slices of nutty bread.  Not only is this sandwich

delicious but also dairy free, for those wanting to eliminate it

from their diet.

Cilantro Lime Pesto Ingredients:

1 cup cilantro leaves (1 large head)

1 garlic clove, large

2 TBS green onions

1/2 cup avocado

1 tsp sugar

1/2 tsp jalapeno pepper, or to liking

2 TBS cider vinegar

2 TBS olive oil

4 limes juiced

1/8 tsp salt

Directions:

1.  Add all ingredients in food processor or blender.  Pulse until well blended and smooth.

Sandwich Ingredients:

slices of favorite Three Bakers Bread

lettuce

avocado

red pepper hummus, or other 

cucumbers

sprouts

Stuffed Mozzarella Meatloaf Balls

Stuffed Mozzarella Meatloaf Balls

Meatloaf Mixture Ingredients:

2 lbs ground Beef

1 cup seasoned bread crumbs (gluten free, optional)

3/4 cups milk

2 eggs

1/4 cup ricotta cheese

1/3 cup sweet onion, diced

1/4 cup red bell pepper, diced

1/4 cup grated cheese, parmesan or romano

2 TBS parsley, dry

2 TBS basil, dry

1/8 tsp salt

1/8 tsp pepper

2 cloves garlic, chopped

8 (1 ozs) mozzarella balls

Sauce Mixture Ingredients:

1 cup tomato sauce

1/2 cup ketchup

2 TBS brown sugar

Directions:

1.  In large mixing bowl add beef, bread crumbs, milk, eggs, ricotta cheese, onion, peppers, grated cheese, parsley, basil, salt, pepper and garlic.  Mix well.  

2.  Flatten mixture and mold into bowl.  Divide mixture into quarters.  Divide each quarter in half, making 8 sections.  Roll each ball.  

3.  Press down into center of ball with thumb.  Place a piece of mozzarella in center cavity and cover over with mixture to enclose mozzarella cheese.  Place balls in sprayed baking pan.

4.    In medium size bowl add tomato sauce, ketchup and brown sugar.  Mix well.  Pour over top of Meatloaf balls.

5.  Bake in oven at 350 degrees for approx. 40-45 mins.  Let rest for 10 mins before serving to allow juices to re-absorb back into meat.  Garnish with parsley

Dagwood Sandwich

DAGWOOD SANDWICH

The Dagwood Sandwich originated from the comic strip character named

Dagwood Bumstead, in the "Blondie" comic strip back in the 1930's.  

The term, Dagwood Sandwich denotes a tremendous size sandwich with

an infinite amount of ingredients.  

According to the creator of the comic strip, the only thing Dagwood 

could prepare in the kitchen was a mountainous pile of various leftovers,

dangerously arranged between two slices of bread.

The Dagwood Sandwich is a term known so well, it made

it into the Webster's New World Dictionary.

 While creating this sandwich I decided to make it practical.  Instead

of all the ingredients sandwiched between two slices of bread, I decided

to make this into individual sandwiches, which would be easier to serve.

I took leftover ingredients from my meat and cheese platter and 

arranged different variants inside each sandwich.  

So, go ahead and use up all those leftovers, from your party.  

You can create easy, delicious and beautiful sandwiches, everyone will love.

As Dagwood would say "As long as we're up, we might as well

have a little snack."

Ingredient Ideas Used:

Three Bakers Rye Bread

Swiss Cheese

American Cheese

Bacon

Bologna

Salami

Turkey

Ham

Lettuce

Tomato 

Green Olives

Kalamata Olives

Pickles Slices

Red Onion Rings

Banana Peppers

Roasted Peppers

Yellow Mustard 

Mayonnaise