Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts

Sunday, July 2, 2017

Life Lately with a Side of Italian Roasted Peppers

I have a lot of catching up to do on this blog of mine and it seems like I have so much to say I don't know where to start. Things have been hectic around these parts and my anxiety level is slowly creeping back up. I had a terrible day this past Friday and needed to blow off some steam. The day just started out bad from the moment I woke up until I left work because it seemed that everything I did was wrong, there was way too much to do and I just couldn't take the pressure anymore. I haven't been sleeping well at night as the dog wakes up at all hours of the morning barking up a storm because it's too damn hot here and so I have to leave the window open.  He hears cats outside rummaging through the trash and goes bonkers... When I wake up in the middle of the night I start thinking about a million things...my mind starts racing and I can't go back to sleep.  The anxiety has gotten to me.. 

There are few things that calm my anxiety and one of them is shopping... The only shopping that relaxes me is home furnishing and decor stores...so that is where I went. I found this pillow that lightened my mood and took it home with me. I think it looks good and it makes me smile so it's staying on my couch for the time being.


Another thing that calms my anxiety is painting...anything... Just put a paint brush in my hand and I'm good. So my balcony needed painting as it was pretty chippy (not good chippy either). 


So I also picked up some paint and went to town. It looks so much better now and I'm glad I took care of that cause it was bugging me for some time now. 


I don't think I showed you my front door that I painted a couple weeks ago. I know I posted it on Instagram.  My dog scratched the crap out of that door and it too needed some lovin'. It looks so much better now and I am no longer embarrassed when people come over! 


I added some new accessories to my kitchen  and organized some spices and things in cute little glass jars. I just think they look more organized now as I had most in their original store bought baggies. 


Gigia has had this rodent ulcer thing on her lip for almost a year now. Her lip swells up and nothing seems to help her expect for a cortisone injection (depomedrol). It apparently is an allergic reaction but I have absolutely no idea to what...The shot lasts for about 20 days...the swelling goes down but now her lip has swollen back up and I'm nervous about giving her another shot because of the side effects.  I've changed her to a hypoallergenic diet, tried a bunch of things but nothing seems to work. She's not in pain or anything and she's acting normally but I just hate seeing her like this. She also got diarrhea after the depomedrol shot and that was great... I had to switch up the diet again...anyways...it was a mess.  Now that the diarrhea is gone the lip swells back up...my poor baby.


On a more positive note we went to my cousins First Holy Communion in Rome last week and that was fun. It reminded me of my Holy Communion and got me thinking about how my faith stayed with me and has gotten stronger over the years. I pray that these children don't take for granted this blessed Sacrament and that their faith accompanies them throughout their lives. My faith has gotten me through many hardships and I wouldn't be anything if it wasn't for God's strength in me. 


He's our little guy Antonio :-) He's a cutie.


This is part of the family at the restaurant and a picture of the beautiful cake. 


It was SUPER hot that day so little guy had to go and change because he was itching to go play outside with his buddies. 


That's pretty much what's been going down lately in these parts. 

Oh yes! I almost forgot about the roasted peppers! This is another typical Italian dish that is very healthy and is served as a side dish or antipasto.  It goes super well on top of bruschettas or crostini and is so easy to make. Let me guide you through the process.

Wash your bell peppers and place on a baking sheet.  Preheat the oven to 180° C (350°F).  


Roast for about 35 minutes turning the peppers over after 15 minutes. 


Place the peppers as they are in a plastic container covering them and leaving them to cool for no less than one hour. 


The steam from the peppers will facilitate the removal the skin later on. 


Once the time is up remove the stem.  You should find that seeds are mostly attached to the stem. 


The skin comes off super easy.  The peppers will release a good amount of juice.  Make sure to keep that and set aside. Place the peppers in a dish and just peel off the skin as shown below. The secret here is the time left in the container.  The longer you leave them sitting the easier it is to remove the skin. 


In a small dish combine a couple garlic cloves, a small jalapeno pepper, the juice that you set aside from the peppers and a tablespoon or so of olive oil, some salt to taste and chopped parsley. 


Mix well and add to the peppers. 


That's all there is to it.  I love this antipasto.  It's easy enough to make at home and it's healthy!

I hope you all are doing well.  Now I'm going to get back to my day finish my coffee and get ready for church. 

Counting down the days 'til my mamma gets here!  We're going to have a blast.  I know Cathy is going to miss her but she has some wonderful ladies that take excellent care of her while Mom's away so I know she's in good hands. 

I don't know about you guys but I am slightly obsessed with selfie filters and so is my mother apparently ! Cathy doesn't seem very amused though LOL! 


Have a wonderful week ahead! 

xoxo, 

Silvana



Monday, January 16, 2017

Easy Vegetarian Pie Recipe and Veggie "Rose" Appetizers

I have an easy vegetarian recipe to share with you today that is super delicious and eye catching at the same time so this is a great recipe to make for any occasion, be it special or not. I made something similar for New Years Eve and I'll show you later in this post a cute appetizer idea using the same ingredients. 



Ingredients: 

 - one sheet shortcrust pastry (any ready made pie crust will do)
 - 250 gr ricotta cheese
 - 1 egg
 - 80 gr grated Parmesan cheese
 - 500 gr frozen spinach
 - 3 medium sized carrots
 - 2 medium sized zucchini
 - olive oil for coating
 - salt and pepper to taste

First step is to cook your spinach making sure to drain any excess water and set aside to cool. 


Prepare your veggies by washing them, trimming off the ends and slicing them into very thin rounds. You could also use a mandolin slicer if you have one to make things easier. 



Set these aside and prepare the filling. 



To make the filling mix together the ricotta, Parmesan, egg, salt and pepper until all the ingredients are thoroughly blended. 



Add the spinach to the mix that you previously set aside to cool off. 


This is what you should have at this point. 


Now all your ingredients are ready and you can assemble the pie. Line your pan with parchment paper and add the pastry dough.


Trim off the edges and set aside....I'll show you how to make little veggie roses with them later :-)
Add the spinach and cheese filling. 


Go around the pie layering the rounds of carrots then zucchini until you reach the center standing the rounds upright into the spinach cheese filling. 



Once you are done coat the top layer with some olive oil and add another dash of salt and pepper. 


Now bake in a preheated over at 180°c (355° f) for one hour. 


and you're done!



Here is another version of the recipe that allows you to make cute little appetizers using the same ingredients. 

I used the extra dough that I previously trimmed off  but you can take a sheet of savory pastry dough and cut into strips. 


Spread a layer of ricotta cheese (you can  also substitute with cream cheese here - I recommend Philadelphia herb and garlic cream cheese for this recipe) and add the carrot and zucchini making sure that the veggies stick out a bit from the top. 


Roll them up forming little "roses".


Close the bottoms and add them to muffin liners brushing some olive oil on top and adding a dash of salt and pepper.


Bake at the same temperature as the pie and for the same amount of time. 


Aren't they the cutest?! And they are so tasty.


Hope you enjoyed the recipe!

xoxo

Silvana


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Tuesday, February 2, 2016

Smoked Bacon and Provolone Chicken Wraps with New Potatoes

Good morning friends! Last night I made a delicious and very easy second course with a side of new potatoes which was out of this world. New potatoes are the small freshly harvested young potatoes with very thin skin and lots of moisture inside. They are my favorite type of potato by far. 

I also had some thinly sliced chicken breast, speck (Italian smoked bacon) and provolone cheese in my fridge that I needed to use up. 

So I decided to make chicken wraps differently than how I usually make them. I usually make them breaded, add a slice of prosciutto inside and a slice of cheese and bake them. This time I eliminated the bread crumbs and wrapped the bacon on the outside of the chicken breast. This was so much better because the bacon formed a crispy crust and kept the chicken breast moist on the inside. 

The potatoes were able to absorb the flavors of the provolone and smoked bacon and the whole dish was just heavenly!



All I did was wrap a slice of bacon and provolone around the chicken breast. It really doesn't get much easier than that. 




I drizzled some olive oil on top and added some Ariosto spices.


I love these meat seasonings because they add just the right amount of flavor. 


After I prepared the chicken wraps, I washed the new potatoes well and cut them up coating them in olive oil, salt and pepper.  


I debated on whether or not to cook them whole but in the end I decided to cut them in four sections to shorten the cooking time. 


I put everything together in a baking dish and baked at 215°C for about 20 - 25 minutes. Everything was cooked through to perfection. The potatoes were done and so was the chicken. 


I added some freshly cut parsley and served. Just looking at this is making me hungry again! 


I will continue making chicken wraps like this because I found that, in this way the chicken really retains moisture which is so important to me. Dry chicken is the worst, don't you agree?! 

Hope you're having a wonderful week. 

Buon appetito!!