MORTADELLA AND EGG SANDWICH

Oh my goodness - this sandwich is absolutely heavenly!! I had never heard of mortadella until I read about it in the newspaper - and then came across it in a local supermarket!! I bought a packet of the Italian cured sausage in anticipation of making this incredible sandwich.
We hosted a play date after school, which turned into a spontaneous dinner invitation - as my husband was working late, I wanted to keep dinner simple, and thought it would be the perfect time to try out this recipe. I promptly assembled the sandwich ingredients and got to work. Such a fabulous evening - effortless and fun!!
There were so many layers in this delightful dish, that every bite tasted just a bit different - mouthfuls of wonderful deliciousness!! I am already looking forward to making it again!

MORTADELLA AND EGG SANDWICH

3 tablespoons olive oil
2 green bell peppers
1 tomato, sliced
salt and freshly ground black pepper
6 slices mortadella
1 onion, sliced
2 eggs
2 ciabatta rolls, sliced in half
4 tablespoons mayonnaise
4 slices gruyere cheese
6 pickle rounds
handful of arugula

Heat oven to 350F.
Heat oil in a pan, over medium high heat. Add peppers and fry until black on all sides, about 5 minutes. Transfer to a covered bowl. When cool enough to handle, peel and slice open. Scrape away seeds, stem and membrane.
Season tomato slices with salt and pepper.
Wipe pan clean and reduce heat to medium. Add mortadella slices and fry until crisp, about 1 to 2 minutes. Set aside. Add onions, and fry until lightly charred, 1 to 2 minutes. Set aside.
Crack eggs into pan. Fry until whites are just set, about 1 minute. Season with salt and pepper. Flip and cook until just sealed, about 20 seconds.
Place sliced ciabatta rolls in the oven, on the racks. Heat through, about 5 to 8 minutes.
To assemble sandwich, spread mayonnaise on each cut side of the roll, top 2 slices with mortadella, egg, cheese, onion, peppers, tomato, pickles and arugula. Top with second slice of ciabatta.
Enjoy!

Recipe adapted from The Wall Street Journal, September 2012
online.wsj.com/.../SB1000087239639044470900457764977034272...

BROCCOLI CASSEROLE

We have a new oven and I am very excited!! I wanted to do a whole kitchen remodel, and my husband was happy with the way our kitchen was, so we reached a compromise. A new appliance, a fresh coat of paint, storing the kitchen aid and microwave under the counter, removing the pot rack and adding a plush throw rug, and it seemed like a different space.
I needed to familiarize myself with the latest addition to our kitchen and I deemed it essential to make something that wouldn't upset my family too much if it went wrong. I chose an easy, dependable recipe that would be difficult to ruin and apparently I managed rather well, as my son proclaimed this Broccoli Casserole to be the best ever!!

BROCCOLI CASSEROLE

5 tablespoons butter, divided
1 onion, finely chopped
1 (10.75 ounce) can of cream of mushroom soup
1 1/2 cup shredded sharp cheddar cheese, divided
1 cup mayonnaise
2 eggs, beaten
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1 1/2 teaspoons lemon juice
1 12 ounce package of chopped, frozen broccoli, thawed
14 buttery round crackers, finely crushed

Heat oven to 350F.
Melt 3 tablespoons of butter in a medium skillet over medium high heat. Saute onion until golden.
In a bowl, mix together onion, cream of mushroom soup, 1 cup of cheese, mayonnaise, eggs, garlic powder, pepper, salt and lemon juice. Stir in the broccoli. Place in casserole dish, top with crushed crackers, sprinkle with remaining 1/2 cup cheese, and dot with 2 tablespoons of butter.
Bake uncovered for 45 minutes, until heated through and browned on top.
Enjoy!

Recipe adapted from Allrecipes.com
allrecipes.com/recipe/broccoli-casserole-2/

BANANA HONEY MUFFINS and CHOCOLATE CHIP BANANA SNACK CAKE

The kids started back to school last week, after the Christmas holiday. Being the first day back for 2013, I wanted to do something a little special for breakfast. Something a little different from the usual rushed bowl of cereal, or hurriedly fried egg.
We had some bruised bananas left over from our trip down to Atlanta in the RV, which may not sound too special. But once mixed with thick, rich sour cream and a little honey and orange zest, and lovingly served fresh and warm out of the oven, they were quite a wonderful school day indulgence.

BANANA HONEY MUFFINS

1 1/2 cups self-raising flour
1/4 teaspoon baking soda
1/2 cup sugar
1 tablespoon grated orange rind
3/4 cup ripe mashed bananas
1 cup sour cream
1 egg, lightly beaten
60 grams butter, melted
1 1/2 tablespoons honey

Heat oven to 375F.
Lightly grease a 12 hole muffin pan, or line with muffin liners.
Combine the flour, soda, sugar and orange rind in a bowl.
Combine bananas, sour cream, egg, butter and honey in a separate bowl. Add to dry ingredients all at once, mix until just combined. Spoon mixture evenly into prepared pan. Cook for about 20 to 25 minutes, or until cooked when tested. Stand for 2 minutes, remove from pan, place on a wire rack.
Enjoy!

CHOCOLATE CHIP BANANA SNACK CAKE

1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/3 cup mashed ripe banana
1/2 teaspoon vanilla
1/3 cup buttermilk
1/3 cup miniature chocolate chips

Heat oven to 350F.
Grease an 8X8 inch baking pan, set aside.
In a small bowl, combine the flour, baking powder, soda and salt, set aside.
In a medium mixing bowl beat butter with electric mixer on medium for 30 seconds. Add sugar, beating until combined. Beat in egg until well combined. Beat in banana and vanilla until combined. Alternately add flour mixture and buttermilk, beating on low after each addition just until combined. Stir in chocolate pieces. Spread in prepared pan.
Bake for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool in a pan on a wire rack for 20 minutes.
Enjoy!

Recipe adapted from Better Homes and Gardens All-Time Favorites, 2012
www.bhg.com/recipe/layer-cakes/chocolate-chip-banana-snack-cake/

SUNDAY ROAST CHICKEN

I will often roast a chicken at the end of a Weekend, reminiscent of the Sunday roast that was common while I was growing up. After, what seems like a constant struggle to encourage my boys to try new foods - it was a relief to be serving something the whole family was excited about. There was nothing but bones and a few greens left on the platter at the end of the meal. The kids even enjoyed the pan juices, although it could have been that they got to pour them from a gravy boat. It seldom makes an appearance, and seems rather fancy.

SUNDAY ROAST CHICKEN

2 potatoes, unpeeled, and cut into cubes
1 sweet potato or kumara, peeled and cut into cubes
2 carrots, peeled and cut into 1 1/2 inch pieces
3 parsnips, peeled and cut into 1 1/2 inch pieces
2 tablespoons olive oil
3 tablespoons butter, softened
2 tablespoons finely chopped fresh sage
2 garlic cloves, crushed
1 4-pound chicken
salt and pepper to taste
2 cups sliced mustard greens
1/2 cup white wine
1/4 cup water

Heat oven to 400F.
Place vegetables in a large roasting pan, season with salt and pepper and sprinkle with olive oil.
Mix butter, sage, and garlic in a bowl. Place chicken in center of vegetables. Season with salt and pepper. Using fingertips, loosen skin from breast. Spread 1 tablespoon of sage butter under skin. Rub remaining butter over entire chicken.
Roast chicken and vegetables for 15 minutes. Reduce oven temperature to 375F, continue roasting until thermometer inserted into chicken registers 165, and vegetables are tender, about 1 hour.
Place greens and shallot on a large platter. Spoon 3 tablespoons of juices from the pan, and drizzle over the greens, toss to coat. Season with salt and pepper. Arrange vegetables and chicken over greens.
Add wine and water to the roasting pan. Bring to a boil over medium high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to a gravy boat. Serve chicken, passing pan juices alongside.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/.../special_sunday_roast_chic...

ROASTED PUMPKIN GUACAMOLE

After all the whirl and wonderful fun of holiday entertaining,  I was ready to appreciate a little simple, unembellished eating.
I was charmed by this Roasted Pumpkin Guacamole - by the twist on a familiar dish. I loved the crunch of the pumpkin seeds and the freshness of the lime juice and avocados mixed with the earthiness of the pumpkin. It was delicious with corn chips and lightly toasted bread, but would also work well as an accompaniment to fish or chicken, or tossed with salad greens.

ROASTED PUMPKIN GUACAMOLE

1 1/2 teaspoons olive oil
1 cup of pumpkin or butternut squash, peeled and cut into 1/2 inch cubes
1 teaspoon salt
2 avocados
1/2 cup finely chopped sweet onion
3 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup toasted pumpkin seeds
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Heat oven to 375F.
Place pumpkin on a cookie sheet, toss with half the olive oil and season with salt. Roast pumpkin about 15 minutes, until just tender. Remove from oven, cool to room temperature.
Halve the avocados, remove pits, leaving the skin intact. Cup one half at a time in palm, score flesh with paring knife in a grid. Spoon avocado flesh into bowl. Add onion, lime juice, jalapeno, cilantro, pumpkin seeds, remaining olive oil, cumin and pumpkin. Season to taste with salt and pepper. Gently stir together.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine

BEANS AND GREENS WITH CORNBREAD CROUTONS and TORTELLINI SOUP

I wanted to use the last of a pile of greens we had, and came across these delicious recipes.
A dear friend made the tortellini soup for me a while back and I have been looking forward to making it for my family. My husband and children all loved the wonderful combination of cheesy pasta and chicken in the rich, flavorful broth, with most of us enjoying a second helping.

BEANS AND GREENS WITH CORNBREAD CROUTONS

purchased or prepared cornbread
3 tablespoons olive oil
1 onion, chopped
3 tablespoons white balsamic vinegar
1 (15 ounce) can cannellini or great northern beans
1 pound of collard and spinach greens, sliced
parmesan cheese

Heat oven to 400F.
Cut cornbread into 1 inch cubes, place on a baking pan, heat for 10 minutes, or until crisp and golden.
Remove from oven.
In a skillet, heat 1 tablespoon of the oil, cook onion for 4 to 5 minutes, until tender. Stir in 2 tablespoons of the vinegar. Add beans and greens, cook until beans are heated through and greens are wilted.
Season to taste with salt and pepper, drizzle with remaining vinegar. To serve, top with croutons and cheese.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine

TORTELLINI SOUP

2 tablespoons olive oil
1 onion, chopped
3 cloves of garlic, minced
1 (15 ounce) can of chopped tomatoes
6 to 8 cups of chicken broth
3 chicken breasts, cut into cubes
1/2 cup pesto
1 package of cheese tortellini
1 pound of spinach or swiss chard, rinsed and sliced

Heat olive oil over medium heat. Add onion and sauté for 10 minutes. Add tomato and garlic and sauté for 10 minutes. Add broth, bring to a boil. Add chicken, reduce heat to medium and add pesto and tortellini and simmer for 5 minutes. Add greens and simmer for 5 minutes.
Season to taste with salt and pepper.
Enjoy!

CREAMY ROASTED MUSHROOM SOUP and CARAMEL CREAM PIE

My husband and I were inspired to gather a group of wonderful people together for dinner.
Two of our guests were local chefs and restaurant owners and I must admit that I felt a little nervous. However, I was excited to see our friends and to give the culinary artists a night out of the kitchen - although I did solicit their advice a time or two while cooking.
I kept the menu simple, and tried to do as much in advance as possible, knowing that a gathering is about spending time together.

CREAMY ROASTED MUSHROOM SOUP

1 pound portobello mushrooms, stemmed, cut into 3/4 inch pieces
1/2 pound shiitake mushrooms, stemmed, cut into 3/4 inch pieces
6 tablespoons olive oil
32 ounces chicken broth
1 1/2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/3 cup marsala
3 tablespoons flour
1/2 to 1 cup cream
3/4 teaspoon chopped fresh thyme

Heat oven to 400F.
Line two baking sheets with foil. Spread mushrooms out on prepared baking sheets, drizzle with oil. Season with salt and pepper, toss to coat.
Cover with foil, bake for 30 minutes, uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly.
Melt butter in a large pot, add onion and garlic and sauté until onion is tender, about 8 minutes. Add marsala and simmer until almost all of the liquid evaporates, about 2 minutes. Add flour, stir 2 minutes. Add broth, cream and thyme. Stir in mushrooms, puree using an immersion blender. Simmer until heated through and slightly thickened, about 10 minutes. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, November 2002
www.epicurious.com › recipes & menus

CARAMEL CREAM PIE

CRUST
3/4 cup almond flour
1 cup graham cracker crumbs
2 tablespoons sugar
8 tablespoons butter, melted
CARAMEL PUDDING
1 cup sugar
1/4 cup water
4 cups whole milk
1 teaspoon vanilla extract
1 teaspoon gelatin
1/2 cup cornstarch
1 teaspoon salt
4 egg yolks
CRISPY RICE
1/2 cup sugar
1 tablespoon water
1 teaspoon corn syrup
1/2 teaspoon salt
1 1/2 cups puffed rice cereal
whipped cream for serving

MAKE THE CRUST
Mix together the almond flour, graham cracker crumbs, sugar and butter, until evenly moistened.
Press the crumbs over the bottom of 8 to 10 individual serving dishes.
MAKE THE CARAMEL PUDDING
In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep amber caramel forms, about 8 minutes. Remove from the heat. Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
In a small glass bowl, combine 1/4 cup of the milk with the vanilla, sprinkle the gelatin on top and let stand until softened. In a large glass measuring cup, whisk the remaining 2 3/4 cups of milk with the cornstarch and salt. Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes. Remove from the heat and whisk in the egg yolks, one at a time. Return the mixture to a boil and cook until thickened once again, about 5 minutes. Whisk in the gelatin mixture.
Gently divide the caramel pudding evenly over the crust. Press plastic on top of the puddings and refrigerate overnight.
MAKE THE RICE TOPPING
Line a baking sheet with parchment paper and coat with cooking spray. In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat. Lower the heat to moderate and simmer undisturbed until a deep amber caramel forms, about 5 minutes. Remove the caramel from the heat and stir in the salt and rice cereal. Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
Break the crispy rice into pieces, spread whipped cream on top of individual pies, and top with crispy rice.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/.../caramel-cream-pie-with-crispy-rice-toppi...