Strawberry 'n Nectarine Crisp

This delicious crisp came together in no time at all. It completes my Sunday supper!

In a bowl, mix together one large container of fresh strawberries, cut in nice bite sized pieces. Add two chopped nectarines, and sprinkle with two teaspoons sugar and a dash of cinnamon. Place in your pie dish.

Preheat oven to 350.

For the crisp. In a bowl mix together about 1/4 cup soft butter with about one cup large rolled oats, 1/2 cup flour, handful slivered almonds, pinch of salt and sprinkle in some cinnamon and brown sugar. Mix well and add to the top of the fruit.

Bake for about 45minutes or until top is nice and golden.

Moolicious....

My Dreamy Italian Wedding Soup

I love making this soup because it is so healthy and yet you feel like it should be an indulgence.
Yum.


For the meatballs.
Mix one package of ground turkey with about 2 tbsps pesto, salt, pepper, Panko breadcrumbs, some parmesan cheese and one egg.
Preheat oven to 375
Form tbsp sized balls, place on a baking tray and bake for about 40 minutes.

In the meantime, sauté 1/2 cup pot barley with 3 cloves garlic and a diced onion until softened. Then add about 4 to 5 cups turkey stock. Add salt and pepper to taste and then allow to simmer while the meatballs bake (you're simply cooking the barley)

Now, when meatballs are done, add them to the pot, followed by three nice large handfuls of baby spinach.

Done and Moolicious....

Mike's Goaty Cheesey Pizza

Mike sat me down to tell me something...I was curious as to why I had to be sitting for the news and boy was it ground breaking. He said that this was the best pizza he has ever eaten in 32years. Crazy because there was no mozzarella cheese, no red tomato sauce either. Here's what I did.

Roll out your dough and place on a sprinkling of cornmeal on your baking tray. Crisp up some chopped pancetta in a frying pan.

Preheat oven to 425

Drizzle some olive oil on the dough and bake for about 10minutes without toppings.

When 10minutes is up, brush some pesto on your crust, sprinkle some thinly sliced shallot, 2 sliced green onions, crumbled goat cheese and a handful of baby tomatoes, halved and the pancetta.

Now put it back in the oven for another 15 minutes or so, until crust gets golden brown. Put a few fresh basil leaves before serving.

Holy Mooliciousness....

Chicken Pot Pie with Pancetta

Fall is coming... which means soups, stews, hearty flavors and pies of the season.

I've created a chicken pot pie that reminds us all of the leaves falling but keeps some tastes of the summer with tons of fresh veggies. It's also healthier since I am not using cream or milk for the sauce and I am placing only a top crust and not a bottom one!

Enjoy.

1. Prep everything first, as bite sized as possible and put all in the same bowl.

- Chop half an onion, 3 cloves garlic, 1 carrot, 1 stalk celery, handful green beans and a few mushrooms.

2. Dice up a few slices of pancetta. Prep a large pot with oil and fry until crispy. Remove.

3. Add in all chopped veggies and add salt, pepper, 1 sprig fresh rosemary (chopped), dash cayenne pepper, sprinkle of oregano. Saute until soft (10 minutes). Remove with pancetta.

4. Chop up 2 lean chicken breasts, season with salt, pepper and saute in the same pot. Add more oil if needed.

5. Once chicken is done, remove and it to the veggies.

6. Now we make the sauce. Heat up more oil and set a kettle with some boiling water next to it.

Sprinkle some cornstarch over the oil and whisk until smooth (maybe 1 tbsp). Once smooth, add water and some chicken/turkey boullion (cube is fine), keep whisking until thick. Add more water, until you have roughly 2-4 cups.

7. Add all chicken and veggies and pancetta, throw in a handful of peas.

8. Pour all contents into a deep pie dish. If you think it may be too liquidy, you can sprinkle some dry tapioca on top... this can also help thicken. Allow to completely cool (fridge) before putting top crust. (Picture shows pie without the top crust!)

9. When ready to bake, preheat oven to 375. Roll out a ball of pie dough (I used a store bought piece) make a design in it if you want and place over the filling. Brush crust with an egg white and bake for about 35-45 minutes, until golden.

Moolicious!

Easy Cheesy Cannelloni

Cheesy Cannelloni.
Wow your guests with this amazingly cheesy dish. It will be ready in no time at all.

1. Make the filling.
Blend together a container of ricotta cheese with salt, pepper, dry basil and a dash cayenne pepper. Put mixture into a piping bag for easy filling.

2. Fill the hard cannelloni shells. You can find these anywhere now; get the no-boil ones... your sauce will help cook them in the oven.
Set shells in dish.

3. Preheat oven to 350.

4. Make a quick-fire sauce. Heat up a pot with oil, saute half an onion, and slowly add in about 1- 1.5 cups of tomatoe juice followed by a cup of cottage cheese, salt and pepper. Allow cottage cheese to melt in and then pour over the cannelloni.

5. Top with Romano cheese and bake for 40 minutes.

6. Sprinkle with fresh basil at the end.


Moolicious!