Tuesday, January 16, 2018

Bucatini all'Amatriciana Pasta

In August of 2016, Amatrice, Italy was devastated by a 6.2 magnitude earthquake that literally destroyed this once quaint village. It was known for it's pasta dish loved the world over. In honor of the many who lost their lives and homes I wanted to pray for them while preparing their inspiring dish.  I thought I'd share it with you and invite you to pray as well. 


  • 1 tablespoon extra-virgin olive oil
  • 6 ounces guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (you may use (guanciale is cured pork jowl that provides the best texture, but you can substitute pancetta)
  • Pinch red pepper flakes
  • 1/4 cup dry white wine
  • 1 (15-ounce) can whole peeled tomatoes, preferably San Marzano, crushed by hand
  • Kosher salt and freshly ground black pepper
  • 1 pound dried bucatini pasta (a type of thick, hollow spaghetti; you can substitute regular spaghetti, or even penne.)
  • 1 ounce grated Pecorino Romano cheese, plus more for serving


1. In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes. Add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.

2. Add tomatoes and bring to a simmer. Season with salt and pepper.

3. Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more salt and pepper. Serve right away, passing more cheese at the table.

Posted by Debi

Thursday, March 3, 2016

Parmesan Baked Potato Halves

  • 6 small potatoes, scrubbed and cut in half
  • 1/4 cup butter
  • grated parmesan cheese
  • garlic powder
  • other seasonings (to personal preference)
  • Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato. Serve on a plate with a side of sour cream for dipping.

Posted by Debi

Recipe courtesy of Favorite Family Recipes blog

Monday, August 17, 2015

Deep Dish Triple Cherry Pie


1 1/4 cups sugar
1/4 c. cornstarch
1/4 t. salt
1 T. butter, softened
1 jar tart dark cherries, drained
1 jar red cherries (see NOTE below)
1 jar bing cherries, (NOTE: reserve all liquid plus enough from red cherries for 1/2 cup juice)
1/4 t. cinnamon
1/4 t. almond extract
2 t. lemon juice
1 pastry for double crust 9 inch pie


1. Preheat oven to 400
2. Drain cherries, reserving 1/2 cup juice as noted
3. Combine sugar, cornstarch flour and salt
4. Combine cherry juice, vanilla and lemon juice
5. Add to dry ingredients, mixing well
6. Add cherries and mix well again
7. Add butter and let stand for 15 minutes
8. Pour cherry mixture into pie crust and finish top with lattice crust
9. Bake for 50-55 minutes until golden and bubbly

Wednesday, February 18, 2015

Miso Healing Bowl Soup


3 Tablespoons grapeseed oil
1 red onion, sliced thin
2 cloves garlic, minced
2 - 32 oz. cartons of chicken stock
2 Tablespoons Miso paste (red)
1 bunch broccoli or broccolini rabe, cut into small pieces
4 large carrots, peeled and sliced thin
2 in. piece of fresh ginger, sliced thin
1 bunch sunflower sprouts
8 oz. shitake mushrooms, stems removed and sliced thin
2 boneless chicken breasts, cooked and diced
1 large bunch purple kale

1 can water chestnuts, optional
1/4 teaspoon red pepper flakes

(I used all organic ingredients, but you don't have to.)


Saute' garlic and onions in hot oil until fragrant, but not thoroughly cooked. Set aside.
Place chicken stock in large pot and bring to a boil.
Add Miso paste and ginger. Stir to dissolve.
Add broccoli, carrots, onions and garlic. Cook on medium heat for 10 minutes.
Add remaining ingredients.
Stir well and cook for 5 - 10 minutes.

Serve hot as is, or over rice. You could even add rice noodles, if desired.

Posted by Debi

Thursday, January 8, 2015

White Chicken Chili


1 T. olive oil
1 large onion, diced
4 cloves minced garlic
8 oz. green chilis (2 cans)
1 1/2 T. cumin
1 1/2 t. oregano
1/2 t. cloves
1/2 t. cayenne pepper
3 - 15 oz. cans chicken broth
3 cans great northern beans, drained
2 lbs. cooked, chopped chicken
3 oz. cream cheese


Saute garlic and onion until fragrant, not browned.

Add spices and chilis, then pour in broth.

Simmer uncovered for 30 minutes.

Add chicken and beans. Simmer covered for one (1) hour.

Just before serving, remove one cup broth and stir with cream cheese until smooth.

Pour cream cheese mixture back into chili and serve hot.

Top with sour cream, cilantro and shredded cheese, if desired.

Recipe from Missi J.

Posted by Debi

Photo Credit: https://justpinchme.wordpress.com (This isn't a picture of the actual recipe, but it looks like it.) :-)

Thursday, June 5, 2014

Grilled Pizza with Fig, Prosciutto, Gorgonzola and Arugula


  • Cornmeal (for sprinkling)
  • 1 1-pound package purchased pizza dough
  • 2 cups (generous) crumbled Gorgonzola cheese (about 8 ounces)
  • 6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices
  • 6 tablespoons fig balsamic vinegar, divided
  • 8 thin slices prosciutto (from two 3-ounce packages) cut into strips
  • 1 sweet onion, carmelized
  • 1 tablespoon extra-virgin olive oil
  • 8 cups arugula


Preheat grill to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12x10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.
Sliced onions thinly, and carmelized over medium heat stirring constantly.
In separate pan place remaining 5 T. Vinegar and cook until reduced by half and thickened into a glaze.
Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto with onions. drizzle vinegar glaze over all. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.
Posted by Debi
(Original recipe found at Epicurious, but I've changed the recipe to make it my own) 😊 This pizza is also made at Antonio's Italian Deli and Market in Maitland. It is unbelievably delicious! Pair it with 14 Hands Cabernet Sauvignon.

Tuesday, April 8, 2014

Best Ever Chicken Noodle Soup


1 - 3.5 to 4 lb. chicken cut up with bone and skin
2 stalks celery, halved
1 large onion, quartered
1 carrot, scraped and halved
1 turnip, peeled and halved
2 cloves garlic, crushed
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/4 teaspoon dried tarragon
4 cups water
3 cups chicken broth
4 ounces medium egg noodles, uncooked
1 large onion, chopped
2 stalks celery, sliced
2 carrots, scraped and sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon tarragon


  • Combine first 11 ingredients in a large Dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45  minutes or until chicken is tender.
  • Remove chicken from broth, reserving broth; set chicken aside to cool slightly.
  • Pour broth through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to Dutch oven.
  • Cook noodles according to package directions, omitting salt and far; drain and set aside.
  • Skin and bone chicken; chop chicken meat, and set aside.
  • Add chopped onion, sliced celery, and sliced carrot to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes.\
  • Stir in chopped chicken and noodles; add 1/2 teaspoon salt and remaining ingredients. Cook until thoroughly heated. Yield 10 cups.
Source: Southern Living Cookbook 1995

Posted by Debi

Monday, March 17, 2014

Lentil Soup with Tarragon and Thyme


1 Tablespoon olive oil
1 large yellow onion, diced
1 large carrot, peeled and cut into fine dice
4 cloves garlic, minced
1 pkg. chicken and apple sausage sliced
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon paprika
5 plum tomatoes, diced
6 cups chicken broth
2 cups lentils
2 bay leaves
1 1/2 teaspoons salt
Pepper to taste
Fresh tarragon chopped for garnish


1. Preheat a large pot over medium heat and add oil. Saute' the onion and carrots for about 10 minutes, until onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and saute' for 2 more minutes. Add the tomatoes and sausage and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.

2. Add the chicken broth, lentils, bay leaves, salt and pepper, then cover and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cook, covered for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little water. Serve with fresh tarragon on top and hot, crusty bread.

Source of original recipe Chow.com, but I've adjusted the ingredients enough to call it my own.

Posted by Debi

Tuesday, January 21, 2014

No Fail Pie Crust


2 cups all purpose flour
1/2 t. baking powder
1/2 t. salt
1 t. sugar
1 cup Crisco shortening
4 - 6 T. ice water


Sift dry ingredients in a large bowl.
Cut in shortening with dull edge of two knives.
Add water by tablespoons until it sticks together.

Roll out dough on floured surface. Place in pie plate and fill to bake, or prick with a fork and bake at 400 degrees for 10 - 12 minutes until crust is lightly browned.

Makes two 9" pie crusts - use for double pie or two single crust pies.

Photo credit: www.salvationsisters.com

Posted by Debi

Wednesday, January 1, 2014

Classic Cornbread


4 Tbsp. butter, melted and divided
3 Tbsp. warm bacon drippings, divided
2 slices of bacon browned and crumbled
1 1/2 c. stone-ground yellow cornmeal
1/2 c. unbleached all-purpose flour
1 tsp. table salt
1 tsp. coarsely ground black pepper
1/2 tsp. baking powder
1/2 tsp. baking soda
1 large egg, lightly beaten
1 1/4 c. buttermilk
1/2 c. milk


Preheat oven to 450. Place 1 Tbsp. melted butter and 1 Tbsp. bacon drippings in a 10-inch cast iron skillet; heat in oven 5 minutes

Meanwhile,mix together cornmeal and next 5 ingredients in a bowl. Whisk together egg and both milks; whisk into cornmeal mixture just until combined. Whisk in remaining 3 Tbsp. butter and 2 Tbsp. bacon drippings and bacon.

Pour into hot skillet.

Bake at 450 for 20 minutes or until golden brown and firm. Cool 5 minutes. Remove from pan, and serve.