Gnocchi with sopressata, garlic, and herbs

This is such a simple dish and so flavorful. Better yet, it's quick and easy. I can even give you some quantities for this recipe. Serves 2 as a main dish or use it as a side to make that piece of grilled chicken a happy camper.

What you'll need:

• One package of gnocchi, fresh or frozen
• 4 oz. sliced sopressata
• Lots of freshly sliced garlic
• A few tablespoons of chopped fresh herbs like Italian parsley, oregano, basil
• Extra virgin olive oil
• Parmesan or romano cheese, grated
• Freshly ground pepper and kosher or sea salt

Put a pot of water on to boil the gnocchi. When it comes to a boil, add a copious amount of salt to the water. The gnocchi are ready when they float. I'm using a whole wheat gnocchi.

In the mean time, add a couple tablespoons of extra virgin olive oil to a frying pan over medium heat. When the oil is hot, add the sliced sopressata to the pan and allow to cook until just crisp. You can use whatever kind of Italian dry salami you'd like. Then add the sliced garlic.

Lower the heat and allow the garlic to cook for only a minute. If the gnocchi is not ready yet, take the frying pan off the heat. You don't want to burn the garlic. When the gnocchi is ready, scoop it out with a slotted spoon or drain the water, and add it to the frying pan.

Next, add whatever fresh herbs you have. I like to use Italian parsley and fresh oregano. Add some freshly ground pepper. Mix everything together, and then taste it. You may not need any additional salt, but adjust as necessary.

Serve with lots of grated cheese - locatelli, parmesan, whatever you have. This is my hubby's favorite dish. He could eat the entire pan full of gnocchi. In fact, he told me I never make enough of it. From now on, I'm going to double the recipe just for him.

Stuffed green peppers with ground beef, brown rice, spinach, and cream cheese

I grew up eating stuffed peppers with the classic ground beef and white rice combo. While that is certainly always a winner, I like to add my own twist to that classic recipe. This version keeps the basic ground beef and rice, but builds upon that combo.

What you'll need:

• Green peppers
• Ground beef
• Can of diced tomatoes or chopped fresh tomatoes
• Bacon
• Cooked brown rice
• Bag of frozen spinach
• Block of cream cheese
• Shredded cheddar cheese
• Chopped onions and garlic
• Fresh or dried herbs like Italian parsley, oregano, thyme
• Freshly ground pepper and kosher or sea salt

In a large frying pan on medium-high heat, brown the ground beef along with the onions. I had a bag of seasoning mix in the freezer that has onion, celery, and peppers, so I used some of that. Season with salt and pepper. After the beef and veggies are browned, add the garlic and cook another minute.

If you are using dried herbs, add them now. Next, add the frozen spinach to the pan. I used a bag of frozen baby spinach leaves. Mix that all up and cook until the spinach is heated through.

Add a block of cream cheese to the pan and mix until the cream cheese has melted. Then throw in a handful of your favorite shredded cheese. I used a sharp cheddar.

If you are using fresh herbs, add them now. I used some fresh parsley and oregano. The last thing to add to this creamy mixture is the rice. I use the 10-minute-in-the-microwave brown rice, but use whatever rice you like.

Taste the beef and rice mixture, and adjust the seasoning as necessary. At this point, the stuffing is done. You can make this mixture ahead of time, or make a double batch and freeze the extra stuffing. This would be great with mushrooms, artichokes, diced eggplant, whatever additional veggies you'd like to pack in there.

Now you're ready to stuff the peppers. Try to get peppers that are similar in size, so they finish cooking at the same time. Cut the tops off and take out the seeds and ribs. If they are unstable in your pan, slice a little off the bottom to even them out, but try not to make any holes. Season the peppers with salt and pepper, then fill them with the stuffing.

Scatter the diced tomatoes all around the peppers at the bottom of your dish. Place a slice of bacon on top of each pepper. If you don't want to add bacon, you can sprinkle with bread crumbs or put the tops of the peppers back on.

Put a lid on the baking dish or cover with foil. Bake at 375 for at least an hour or until the peppers are soft and the bacon is crisp.

Serve this with some fresh, sliced bread and butter, and you've got a hearty, warming plate of comfort food. 

Cream of Broccoli Soup with Cheddar Cheese

Have I mentioned that my favorite season is soup season? Right, I have. So here is another of my soup season recipes.

It starts just as many soups start - with chopped carrots, celery, onions, and garlic. Put your stock pot on medium-high heat with a couple tablespoons each of butter and olive oil. Add the carrots, celery, and onions. Season with freshly ground pepper and kosher or sea salt. Allow the veggies to cook until soft. Add the garlic and broccoli and cook for a couple more minutes.

Sprinkle the veggies with a few tablespoons of flour. If there's not enough fat in the pot, add a little butter or oil before you add the flour. Allow to cook for at least a minute, stirring frequently. The flour will help thicken the soup.

After the flour has cooked for at least a minute or two, you can add the liquid. I like to use equal parts of water and milk just until the veggies are covered. I also add a bit of chicken base for some extra flavor. Don't forget to season the liquid with salt and pepper. Turn up the heat and bring it to a boil, stirring often. When it comes to a boil, reduce the heat and allow to simmer until the broccoli is soft.

At this point, I bring out the boat motor - a/k/a an immersion blender - to puree the soup. You can also do this in a blender, but it is well worth the $10 to get yourself a hand blender. After it is pureed, taste the soup, and adjust the seasoning as necessary. Turn off the heat, and add a handful of shredded sharp cheddar cheese.

This is a creamy, thick, flavorful soup. It's also great for kids who don't like to eat veggies. It comes together so quickly and easily, you'll want to make this soup for any season.

Pineapple Salsa

I adore cilantro. Can't get enough of it. I use it fresh. I use it dried. I use jarred cilantro products like Goya's Recaito. I grow it in my garden. My daughter's middle name is Cilantro. OK, maybe not, but it is the nickname for my husband's left pinky toe. TMI? Anyway, when I have fresh cilantro, I love to make my own salsa.

You'll need ripe pineapple, ripe tomatoes, fresh cilantro, fresh lime juice, freshly ground pepper, kosher or sea salt, and olive oil. The pineapple and tomatoes need to be diced. The cilantro needs to be chopped. And the lime needs to be squeezed. You can certainly buy the pineapple already peeled and cored if you don't want to process it yourself.

I probably use about a one-to-one ratio of pineapple and tomatoes. Season with freshly ground pepper and kosher or sea salt. I like to add about 2 tablespoons of Paul Newman's Oil and Vinegar salad dressing (or his balsamic dressing). You can use olive oil if you don't have any of the salad dressing on hand. Mix everything together. The longer this sits, the better it gets. You can certainly use it right away, but the flavors develop beautifully after a day or two in the fridge.

If you want some heat, chop up a few jalapenos, and throw them in. You can add diced onions or fresh garlic. This would also be great with mangoes instead of pineapple. Serve it simply with tortilla chips or along side some grilled fish, chicken, or pork.

Make what you like, and like what you make!

Holy Guacamole!

Whenever I discover perfectly ripe avocados on my weekly grocery shopping trek, I do a little happy dance right there in the produce section (it's true, check the surveillance tapes at Redner's). Perfectly ripe avocados = perfectly fresh guacamole! With just the addition of lime juice, cilantro, tomatoes, and a few seasonings, the result is truly sublime.

Of course, there are as many different recipes for guacamole as there are bad reality shows on TV (Bridalplasty, I'm talking to you!). Mine has gone through a few variations throughout the years, but since I came up with this one, I haven't made it any other way.

You'll need some ripe avocados, lime juice, tomatoes, fresh cilantro, freshly ground pepper, kosher or sea salt, a pinch of sugar, garlic powder, and chili powder. If you don't know how to process an avocado, just do a search on youtube for a tutorial.

I use chunks of avocado and diced tomatoes along with a generous portion of chopped cilantro. I love lime juice, so I use the juice of one large lime or two small limes. Season with salt and pepper. Throw in a pinch of sugar along with a light sprinkle of garlic powder and chili powder, and mix everything together. Taste the guacamole and adjust the seasoning as you like.

That's it! When you keep it as simple as this recipe, your mouth will do a happy dance tasting each of these phenomenal ingredients. I love the creaminess of the avocado mixed with the tartness of the lime, sweetness of the tomato, and distinct flavor of the cilantro. The garlic and chili powder are subtly in the background, but if you want them to be more prominent, use some fresh garlic and a bit more chili powder. You can also give it a kick with cayenne. I'm not a big fan of raw onions, so I don't use them here, but knock yourself out if that's what you like.

Make what you like, and like what you make!

Deep dish pizza

Chicago absolutely holds the patent for the best deep dish pizza I have ever experienced. I don't know how they do it, but this is my attempt to capture just a fraction of that glorious baked Chicagoan goodness.

What you'll need:

• Two refrigerated pie crusts
• 1 can of whole plum tomatoes
• 1 lb of bulk Italian sausage
• Sliced provolone or mozzarella cheese
• Grated romano or parmesan cheese
• Fresh or dried herbs: basil, oregano, Italian parsley
• Salt and pepper

You need to let the tomatoes drain. Pour them into a colander, and open the tomatoes, so they can lay flat on the pizza. I also pull out the stem. Just do this carefully, so the little buggers don't spit their juice at you.

Let the pie crusts sit out for 10-15 minutes to soften. Preheat the oven to 375 degrees. I have a 10" cake pan, but you can certainly use whatever size you've got. The pie crusts are for a 9" pan, so I need to roll the 2 crusts together to make them a little bigger than the pan. If you're using a 9" cake pan, you can just place the 2 crusts on top of each other directly in the pan.

Place the pie crust in the pan and fold over the edges to make a crust. You can take the time to make the edges pretty, but I prefer a more unkempt look to mine. Grate some cheese over the crust - I like to use Locatelli. Then you can layer with sliced cheese. I'm using provolone, but mozzarella would work just as well.

The next layer is bulk Italian sausage - hot or mild or a combination of both. If you have links, slice open the casings and press into the pan to cover the whole pizza.

The next layer is the tomatoes. Make sure they have drained. I also pat them with a paper towel to get any excess moisture off of them. Lay them out on top of the sausage to cover the entire area. Season with kosher or sea salt and freshly ground pepper. Add a sprinkle of sugar if the tomatoes are too acidic.

At this point, you can add any number of toppings: mushrooms, onions, peppers, olives, etc. I'm keeping it simple this time, adding only some fresh oregano and grated cheese.

This needs to bake 50-60 minutes. When you take it out of the oven, let it sit for at least 10 minutes. There will be some juices around the crust from the sausage that will reabsorb a bit as it sits.

This is as close as I can get it. If anyone has any other suggestions or inside information as to how to make an authentic Chicago-style deep dish pizza, please share. In the meantime, I'm happy with the baked goodness that is my deep dish pizza.

Pierogies with caramelized onions and kielbasi

Two staples in any freezer in Northeastern Pennsylvania have to be pierogies and kielbasi. They are most definitely two great tastes that taste great together. I like to call them the Polish version of ravioli and meatballs.

The key to making this combination extra special is to take the time and care to caramelize the onions. You'll need at least 20 minutes or more to accomplish this task. It takes time, but the results are well worth it. I use both butter and olive oil to cook the onions.

Frozen pierogies, a link of kielbasi, one large onion, butter, and olive oil.

Slice the onions and kielbasi. In a large frying pan on medium-high heat, add the butter and a splash of olive oil. When the butter is melted, add the onions and season with kosher or sea salt and freshly ground pepper. Mix the onions, so that all are coated in the butter and oil. Allow the onions to cook undisturbed for about 5 minutes at a time before stirring. After 10-minutes of cooking, turn the heat down to medium. At about the 15-minute mark, you can put a pot of water on to boil to cook the pierogies.

The onions at the start of cooking.

The onions after 10 minutes of cooking.

The onions after 20 minutes of cooking.

After 20 minutes of cooking, move the onions to the outer part of the pan to make room for the kielbasi. Add the kielbasi slices and allow to brown for a few minutes.

The onions will continue to caramelize while the kielbasi browns. When the water for the pierogies comes to a boil, season the water with salt, then drop in the pierogies. They are ready when they float.

Remove pierogies with a slotted spoon or drain the whole pot of water, then add directly to the pan with the onions and kielbasi. Stir to combine.

You end up with the fabulous combination of sweetened onions, salty and smoky kielbasi, and the soft, creaminess of the pierogies.

Bleu cheese burgers with bacon

This winter we haven't seen but a handful of days above freezing in this part of Pennsylvania. When the weather dips into the teens and single digits, fire up your grill to get a little bit of summer back in your life. There's nothing better than burgers on the grill to transport you to that warm July evening when it was still light out at 9 pm and flip flops were de rigueur.

You'll need only a few ounces of your favorite crumbled bleu cheese, ground beef, and bacon to top the burgers. Combine the bleu cheese and ground beef, and form into whatever size patties you prefer.

I like to poke a hole in the middle of the patties. They seem not to tighten up and shrink as much. Fire up your grill on high heat. I have a gas grill, so mine gets cranked up to the highest setting. When your grill is hot, put your patties on, and leave them alone for a few minutes. Don't move them or press them or otherwise disturb them. Flip them over when they have some nice grill marks.

After you flip them, top with uncooked bacon and turn down the heat of your grill or move them to the cooler side of your charcoal grill. With a gas grill, you need to be careful of flare-ups from the grease of the bacon, so pay close attention.

I prefer to use a nice peppered slab bacon and cut my own chunks of bacon from the slab. I didn't have any on hand, so a regular sliced bacon works as well. Cook the burgers until they are done to your liking. If you like a crispier bacon, precook the bacon and put it on after the burger has finished cooking.

This is a very rich and flavorful burger. The bleu cheese gets all melty and oozy, a creamy and tangy complement to the smokiness of the grilled burger and saltiness of the bacon. I like to top this burger with a sweet pepper relish to cut through some of the richness, but it'll stand up to any of your favorite condiments.

Only 157 more days until summer!

Grilled cheese sandwich with raspberry jalapeno jam

I found this red raspberry jalapeno jam at my local Amish farmer's stand. It's everything I thought it would be: just the right amount of sweet and hot. I also thought it would be great on a sandwich. That it most definitely is.

I'm using whole wheat bread and shredded extra sharp cheddar cheese. I had a couple blocks of the cheddar cheese, so I used a little of both. I like to shred the cheese because I think it melts much more easily.

First, you'll need to spread a thin layer of the jam on each slice. Then pile on the cheese. If you've got softened butter, spread that on the outside of each piece of bread. Otherwise, melt some butter in pan over medium heat. I also add a splash of olive oil to the pan, so the butter won't burn.

Then just grill it up until it's toasty on both sides, and the cheese is melted. This would be fantastic with some sliced turkey in there, too. Or lightly saute some onions and apples to add in. And if you don't like the heat of a jalapeno jam, use regular raspberry jam.

Make what you like, and like what you make!