Crunchy, Fruity Chicken Salad

Every once in a while I'll skim through recipes of favorite blogs and one will jump right at me, causing me to make it right away. This is one of those times. Perhaps it was because the recipe called for ingredients I have sitting around just waiting to be used... or maybe because I was intrigued by the combination of flavors, textures and drawn in by the pictures. Regardless of the reason, I'm so glad I made this Crunchy, Fruity Chicken Salad to bring some life to my plain old whole wheat bread...

I wasn't always a fan of chicken salad. With so many variations and some failed recipes I've tried, I eventually got turned off. But I've slowly built up my faith in finding a delicious chicken salad recipe that I'll come back to again and again. I think with Amy's recipe, I've found it! Her recipe for Crunchy, Fruity Chicken Salad caught my eye because it called for cashews, dried cranberries and a pinch of cayenne pepper... ingredients I don't always see in chicken salad recipes. The combination sounds delicious, not to mention her picture on her blog looked amazing and colorful.

Making it was pretty easy. Instead of a rotisserie chicken, I roasted some bone in chicken breasts I had. I also added garlic powder since I've been on a garlic kick lately. The result is a very delicious chicken salad that I think is a real keeper. Thanks to Amy for sharing her recipe and hope you give it a try too!

Crunchy, Fruity Chicken Salad

recipe adapted from Amy of Sing For Your Supper

3 small bone in chicken breasts, roasted, deboned and shredded
2 celery stalks, diced small
1/4 - 1/2 cup red grapes, sliced in half (add or decrease to your preference)
1/2 cup lightly toasted unsalted cashews
1/3 cup dried cranberries
1/2 teaspoon garlic powder
1/2 teaspoon sugar
pinch cayenne pepper
kosher salt and freshly ground black pepper to taste
1/4-1/3 cup mayonnaise (start with 1/4 cup and see if you need more)



Mix all ingredients in a medium bowl and taste for seasoning; chill until ready to serve.

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Cookies & Cream Dessert Bars

One thing that's great about my friends is that they love playing in the kitchen just as I do. So when I'm throwing a pot luck, I can always count on them to share some of their delicious recipes at the table. For the recent Pasta Party Dinner I hosted, my friend Suzanne took care of dessert and she made these wonderful Cookies & Cream Dessert Bars that I'm still craving nearly a week later!...

Cookies and cream is a classic combination that both my husband and I love especially in ice cream. When Suzanne brought this dessert for our dinner party, we were so excited to try it out! Suzanne came across a similar recipe but when she made it, it wasn't as good as she hoped. So after much tweaking and quite a few substitutions, she came up with her own recipe that was outstanding!

The creamy, chocolate and whipped cream layers of this dessert is delicious in contrast to the crunchy, chocolate crust the layers sit on. I suppose one could even take this recipe a bit further and use other pudding flavors in place of the devils food chocolate pudding such as butterscotch, banana or even vanilla. I would recommend making this dessert in a glass baking dish so that you can showcase the pretty layers. Regardless of what you end up using to make these, you'll have an empty dish soon enough!

Cookies & Cream Dessert Bars
original recipe from Suzanne

1/3 package of chocolate graham crackers (about 1 wrapped sleeve)
1 (18 oz) package of Oreo cookies
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1 (8oz) package cream cheese, softened
2 (8oz) tub whipped topping (Cool Whip)
1 cup powdered sugar
2 (3oz) packages instant devil's food chocolate pudding mix
3 cups cold milk
Chocolate jimmies for garnish (optional)


Preheat oven to 325 degrees.

In a food processor, combine the chocolate graham crackers and oreo cookies. Pulse to crumbs for bottom crust. Measure out 4 cups of this chocolate cookie crumb mixture and place in a bowl. Reserve any remaining for future use.

To the 4 cups of chocolate cookie crumbs, add the melted butter and stir. Press this mixture into the bottom of an ungreased 9x13 pan. Bake in the preheated oven for 10-12 minutes or until set. Remove from oven and allow to cool completely.

While the crust is cooling, combine the softened cream cheese, 1 cup of whipped topping and powdered sugar in a bowl. Spread this mixture over the cooled crust; set aside.

In another bowl, combine the dry pudding mixes, milk, and 3/4 cup of whipped topping. Spread this mixture over the cream cheese layer.

Top the pudding layer with remaining whipped topping. Refrigerate for at least 2 hours or overnight. Sprinkle with chocolate jimmies if using and cut into squares and serve.

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Adult Autism Care in New Brunswick

Dear Honourable Elected Leaders, Representatives and Public Officials

I am writing to you as the father of a 14 year old son with severe Autistic Disorder and profound developmental delays, and within 48 hours of the deaths of severely autistic 22 year old Benjamin McLatchie, and his father Daniel McLatchie, in nearby Gray, Maine. The Maine state medical examiner’s office has ruled the case a murder-suicide, the father having shot and killed his son and himself. Reports describe the father as a caring stay at home father who despaired for his son’s future, in a state with inadequate residential care for autistic adults, after his own inevitable passing. There is speculation that the father’s fears and despair might have prompted this tragedy.

Many parents, including here in New Brunswick, including this father, fear what awaits our autistic children after our passing. In New Brunswick the governments of former Premier Bernard Lord and current Premier Shawn Graham have both been world leaders in helping our autistic children. The same can not be said with respect to autistic adults.

Autistic children aged 2-5 can receive government funded early intervention program from trained service providers. The Stan Cassidy Center’s autism pediatric tertiary care team is of great assistance to many autistic children. The UNB-CEL Autism Intervention Training program, has received expert recognition for its excellent program and has trained several years worth of early intervention workers, teacher assistants and resource teachers in autism specific interventions. Many autistic children have received the benefit of a flexible, student oriented approach to educating autistic children in neighbourhood schools where those autistic children who can learn in a regular classroom do so while those, like my son, who require more individualized curriculum and training methods and place of learning adaptations do so in environments structured for their specific needs and strengths.

In adult care however New Brunswick has been stalled as reflected in the 5 years without substantial progress that have passed since a youth was housed on the grounds of the Miramichi youth correctional facility while waiting transfer to the residential treatment facility in Spurwink Maine. We have not established a residential care and treatment system that would provide assurance of a decent, respectful future for those autistic adults who will live dependent on the care of others, adults like Benjamin McLatchie in Maine. Group homes are not adequate for all of New Brunswick’s autistic population. Right now many parents are struggling desperately, and facing severe challenges, while trying to care for their adult autistic children at home. The most severely, low functioning autistic adults live at the psychiatric hospital in Campbellton far from parents and loving family members.

I have been present at several meetings over the years where government has been asked to provide a decent residential care system here in New Brunswick. Autism representatives have asked for an enhanced group home system with community based locations in different areas of the province. Of urgent importance has been the need for a geographically centralized combined residential care and treatment facility for autistic adults in Fredericton, close to the resources and expertise of the Stan Cassidy Center, the UNB-CEL Autism Intervention Training program and the University of New Brunswick Department of Psychology.

On this last day of Autism Awareness Month around much of the world and with the reality of the tragedy from Gray Maine still fresh in our hearts I ask you all to move New Brunswick forward to establish the autistic adult care system that is badly needed in New Brunswick.

Respectfully,

Harold L Doherty

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Cod with Leeks & Tomatoes

If there's one thing I'm trying to be good at, it's keeping a routine. With our little baby on the way, I feel the need to get a head start... in the kitchen, at least. My husband caught on to me when I started making a seafood dish every week and thinks it's great to switch up our menus. So for this week, I have to thank Martha Stewart and her refreshing, tasty recipe for Cod with Leeks & Tomatoes...

Cod is one fish I really like because it's not too delicate and really holds it's shape when cooking. Rather than resorting to the popular beer batter cod recipes that originally came to mind, I opted for a lighter, healthier preparation of baking it. The recipe calls for baking leeks in the oven until softened, tossed with fresh tomatoes and then topping with seasoned cod fillets before baking once again. Given it was a gorgeous, sunny day today, this was the perfect dinner to enjoy. It was especially delicious with the Lemony Dill Rice (recipe follows) I prepared to serve along side of the fish.

Cod with Leeks & Tomatoes
recipe adapted from Martha Stewart

2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
3 sprigs thyme, or 1 teaspoon dried thyme
Salt and fresh ground pepper
2 1/2 cups cherry tomatoes, (about 12 ounces)
4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick


Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.

Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.

Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.

Lemony Dill Rice
recipe adapted from Epicurious

4 tablespoons (1/2 stick) butter (preferred) or extra-virgin olive oil
3 to 4 cups cooked rice, made by any method
Salt and lots of freshly ground black pepper
1 teaspoon minced garlic
1/4 teaspoon dried dill
Juice of 2 lemons, plus more if needed
1 lemon, quartered

Heat half the butter or oil over medium-high heat in a large non-stick skillet; when the butter foam subsides or the oil is hot, spoon in the cooked rice, tossing and stirring.

Season with salt to taste, lots of pepper, the garlic, dill and most of the lemon juice. Cook, stirring frequently, for about 5 minutes, or until hot. Stir in the remaining butter or oil and cook for 1 minute.

Remove the rice from the pan to a platter, add the remaining lemon juice and serve, with lemon quarters.

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Pasta Milano

If there's a dish that recently surprised me, it's this one! For my recent Pasta Party dinner, I wanted to include a pasta dish that had a cream sauce other than alfredo. When looking through some restaurant menus for inspiration, I remembered trying Macaroni Grill's Pasta Milano dish awhile ago. In an effort to recreate that dish for my dinner, I tweaked the recipe to my tastes and hoped for the best. To my surprise, my guests loved my Pasta Milano and even my husband was asking me to make it again the next day!...

Macaroni Grill's Pasta Milano dish consists of "roasted chicken, sun-dried tomatoes, fresh mushrooms and imported farfalle pasta in a roasted garlic cream sauce." It sounds pretty approachable if you wanted to make it at home, right? Well, fortunately I found a recipe online to use as a guide. Rather than using fresh minced garlic, I wanted a subtle sweetness and used roasted garlic instead. I also decreased the amount of chicken from the original recipe since I wanted to cut it up and toss it with the pasta rather than serve a whole breast per person. Another change to the original recipe I used was making the sauce in one pan versus two. Who wants to clean more cookware than needed anyway? Besides, using the same skillet allowed me to use every bit of flavor. Lastly, I baked the pasta dish in the oven with a generous topping of Parmesan cheese for some texture on the top and to help the pasta soak up all the flavors of the roasted garlic cream sauce. I'm definitely making this again and again because it was the hit of the Pasta Party dinner!

Pasta Milano
inspired by Macaroni Grill, adapted from Recipezaar

3 slices bacon, diced
2 chicken breasts, cut into bite sized pieces

4 cloves roasted garlic, mashed

1/2 cup sun-dried tomatoes, chopped
1 cup white mushrooms, sliced

1 cup chicken broth, divided

1 cup heavy cream (or half & half for a lower fat version)

salt and pepper to taste

8 ounces dry farfalle (bowtie) pasta
water for boiling pasta
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil

In a large skillet over high heat, brown the diced bacon. Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. Remove from pan and set aside.

Add the roasted garlic, sundried tomatoes and chicken broth to the hot skillet. Allow it come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring.Take off heat and add the bacon, chicken and mushroom to the sauce and set aside.

Meanwhile, preheat your oven to 350 degrees and bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl.

Pour the chicken and sauce over the hot pasta and toss. Place in a baking dish and top with shredded Parmesan cheese and bake in preheated oven for 5-7 minutes until cheese melts.

Garnish with fresh basil and serve hot.

* To make ahead/freezer meals - Prepare as directed, however cook pasta to barely al dente. There should be a bite to the pasta where it's not completely cooked. Place pasta, chicken and sauce in an ovenproof container and allow to cool. Cover and freezer. When ready to prepare, defrost and bake in preheated oven as directed above.

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Bad Man Grabbed Hand: An Autism Abduction Story That Ended Well

CNEWS Canoe reports out of Ottawa that a six year old girl with autism  screamed as a suspected predator grabbed her hand in what is believed by family to have been an abduction attempt and that her screaming may have saved her. The girl had gone missing from a family barbecue and the family and friends had gone looking for her.  A male friend of the family who helped in the search heard her scream and the suspected abductor fled.  The family friend gave chase but was slowed by the need to take care of the child: 

"She just screamed automatically and that is what drew the attention of my friend to go that way. He yelled, 'Hey!' and the man dropped Katrina. He booked it," Zion said Wednesday.

...

"Bad man grabbed hand," Katrina said after she was back with her mom. Zion said the man grabbed her daughter so hard he left a bruised handprint on her rib cage."

Police have released a description of the suspect.  

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Cheddar & Cracker Chicken

I have a deep love for cheese and crackers that having them on hand in my kitchen is a must! Even better is being able to bring the combination of delicious cheese and crispy crackers for a quick and easy dinner. When I skimmed through my most current Real Simple magazine the other day, I knew I had to make this Cheddar & Cracker Chicken recipe. I'm so glad I did because it was a total hit!...

Butter crackers is one type of cracker I have in my pantry... along with an assortment of various cheeses. This recipe pairs this classic snack as a rich, buttery crust for chicken with a nice hint of garlic. It couldn't be easier to whip this dish together. I did add some sliced scallions to the mix for a bit of color and a subtle onion flavor. It turned out wonderful and it was served alongside sour cream and chive smashed Yukon potatoes.

Cheddar & Cracker Chicken
recipe adapted from Real Simple

16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
1-2 stalks scallions, thinly sliced
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted

Heat oven to 350° F.

In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper.

Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.

* To make ahead/freezer meal - Prepare the chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in your freezer. When ready to prepare, place on a baking sheet and drizzle with melted butter. Bake as directed above from frozen until cooked through, possibly 30-35 minutes depending on thickness.

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Three Cheese Garlic Bread

What's a pasta meal without some good garlic bread to sop up extra pasta sauce? For the recent pasta party dinner I hosted, I knew garlic bread would make it to the table. However, rather than the usual garlic butter slathered bread most are familiar with, I added a trio of cheeses on top for good measure and good eats! My Three Cheese Garlic Bread didn't last long and it's no surprise why...

I'm sure many people have their own special way of making garlic bread. I usually make a compound butter with softened unsalted butter, fresh and dried herbs (oregano, thyme, rosemary, basil, tarragon, etc) and minced garlic. This is then spread onto french bread halves and baked until toasted. This time around, after toasting the bread, I sprinkled a trio of mozzarella, asiago and provolone cheese on top and baked it in the oven until it melted into cheesy deliciousness. Mmm... cheese always makes things better!

Three Cheese Garlic Bread

original Joelen recipe

1 large French bread or Pane Italiano bread loaf, halved crosswise
1 stick unsalted butter
1/2 teaspoon garlic powder
1-2 roasted garlic cloves, smashed
pinch of salt
1 tablespoon fresh parsley leaves, finely minced
1/2 cup shredded mozzarella cheese
1/2 cup shredded asiago cheese
1/2 cup shredded provolone cheese

Preheat oven to 400 degrees F.

In a bowl, combine the butter, garlic powder, roasted garlic, salt and parsley to create a compound butter. Spread the butter on each bread half and bake in the preheated oven for 5-7 minutes until slightly toasted.

Meanwhile, combine the shredded cheese in a bowl.

Remove the bread from the oven and top with the combined shredded cheese. Place the cheese topped bread halves back in the oven and bake until cheese is melted. Serve hot.

* To make ahead/freezer meal - Prepare the compound butter as directed above and spread on each bread half. Wrap bread in foil and freeze. When ready to prepare, bake in preheated oven as noted above. Remove bread from oven and top with shredded cheese and continue baking as directed above.

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MIXED BERRY PIE WITH SWEET PASTRY LATTICE CRUST

DAY 2: IN THE MOUNTAINS


ISN’T IT A LOVELY DAY…


He calls me a princess, accustomed only to the best, demanding the glitter and comfort of luxury, the subtle hint of privilege. This reputation trails after me, wraps its gilded arms around me, drawing me into her soft embrace, leaving her tarnished stain all over my innocent face. Yet one wonders how I fell headlong into this princess status, how it clings to me like mud and won’t let me go. Nothing, absolutely nothing in my past can account for this, nothing at all. A humble childhood spent in cheap catalogue clothing running barefoot on hard, scorching cement and tip-toeing through sticker-laden yards, a box full of hand-me-down Barbies and one single bagful of Lego’s, tossing hoops in the driveway or playing board games with my brothers for entertainment. No horseback riding lessons, expensive designer labels, no days spent hanging out at the Clubhouse or maids cleaning up after me. Just a simple childhood full of laughter and sun, fresh air and books.

He maligns me with his accusations. After all, it is he who has spoiled me. Yes, we have had our fair share of gîtes ruraux, country rentals, and not the top-of-the-line either. Ramshackle, run-down country cottages, rooms on farms closer to the cows than the family, apartments with sunken fold-out sofas and sandy floors that no amount of sweeping can rid, even an old Tuscan tower, cold and damp, fitted up with kitchenette and bathroom. But I went along for the ride, barely complaining, suffered along as if I was back at Girl Scout Camp, nary a sidelong recriminatory glance. We’ve roughed it far and wide, I’ve slept in a puddle on a too-small-for-four penichette (houseboat) on the Maine and the Oudon, we’ve slogged through knee-deep mud and waist-high reeds and brambles all in the name of adventure, we squish into economy seats on airplanes and, well, been there done that. But he has taken me to enough Michelin-starred restaurants, pampered me in Palace hotels, treated me to better and better vacations bordering on luxury that I now shake my head in scorn when he even suggests something that hints at thin walls or questionable quality. “Spoiled you are!” he wails. Well, maybe I am. Now. Thanks to him.

Snuggled up in our cozy mountain inn with the promise of yet another luxurious, gourmet meal that evening, he pokes me awake as the sun streams through the crack in the curtains and it looks like another beautiful day, sunny and warm, perfect for another hike. Much to his joy, I slide into my jeans and hop into my big shoes, I grab my camera and we decide to head in another direction, not up into the mountain towards the distant peaks of snow but rather circle around the farms into the trees then around through another village or two. A mere 2-hour trek. Okay, I’m game. After all, he gave me the beautiful country inn and gastronomic delights, I’ll offer this to him in return.


While yesterday’s walk was up mountain paths bordered on each side by open fields and pastures, the bright sun highlighting the shades of greens and browns of the flora and bouncing off the backs of beasties large and small, this morning we suddenly find ourselves in shaded forest lanes, cool and eerily quiet, the romantic rustle of leaves and the sun shimmering through the thick filter above. Up and down, weaving in and out of the trees, stepping over branches, it is calm and relaxing, pure forest tranquility. The greens are richer, the browns deeper, birds flit through the leaves and we can peak down over the path edge and see quiet streams and rustic wells in all of their picturesque beauty below. We eventually wend our way out of this lush haven and find ourselves once again on the road leading back to the hotel. But the tiny pamphlet we had picked up at the local Tourist Office before heading off for adventure instructed us to cross the road and pick up the trail on the other side. We glance across the street and se a farmhouse and cows contentedly ruminating, calm and gentle. Inviting. Off we go.


And then we began our ascent. Blacktop road now but still bordering green forest broken only by the occasional glare from a curious, insolent cow or two. And up and up. “Just remember,” he cajoled, “if it goes up, it eventually comes back down so just keeping walking and be patient.” And walk we did, chatting happily about this and that. And walking. Up. And up. Finally when I thought that I could go no further, feared that my lungs would burst, biting back the complaints that threatened to tumble from my lips and upset him, we stumbled upon an old buron, a cow shed, and I decided that it was time for a sit, a rest and a cookie or two.


“Onward and upward! It’s not much further, but we must get back to the hotel if you want lunch.” Now, as cruel fate would have it, the road only continued to climb, steeper and steeper with less and less trees offering us shade. How much time had passed? Am I really this out of shape? Slip off the coat. Soon followed by the sweater. Bare armed and chest pounding I trudge along too many steps behind him. He stops every now and then to wait for me to catch up, making a joke, pointing out anything even remotely interesting to take my mind off of my suffering, teasing and making me laugh when he can. We pass one sorry excuse for a village, merely a house or two, a tractor inches its way up the path and eventually overtakes us and continues on the farmer’s merry way never thinking to stop and offer us bedraggled city folk a lift. Occasionally JP glances down at the map and stabs at the page. “See? We’re just here. Not much further. Come on, you can do it! This is real exercise, not a DVD in the living room!”


Well, all’s well that ends well and no need to drag it out any longer than it was. How we managed to only climb up, never down, like caught in some bizarre Escher drawing always winding up and up and up I’ll never understand, but we finally were welcomed back into the cool darkness of the hotel lobby and, strangely enough, we decided to climb in the car and drive down to the nearest city and treat ourselves to a MacDonald’s lunch. Yes, I am embarrassed to admit it, but once in a while, every far and between blue moon, one needs the comfort of a fattening, greasy fast food meal, popping fries in one’s mouth and sucking soda through a bendy straw. Happy, sated and ready for more.


That evening, our last in Pailherols, we were treated to Le Menu Découverte, The Discovery Menu; foie gras and scallops, fish and lamb all perfectly cooked, all delightfully flavored.

… AND AS LONG AS I’M WITH YOU IT’S A LOVELY DAY
… AND EVERYTHING’S OKAY!

Using your favorite mix of either fresh or frozen berries, this is the perfect pie for anytime of the year, sweet and tart, light and refreshing, bursting with flavor. I use my all-time favorite Sweet Pastry Pie Crust, but you can use whatever recipe you like. The pie is absolutely gorgeous, its deep, rich, jewel-like color of fruit filling oozing out between the flaky, pale golden lattice crust; the filling was perfectly set, no sticky, cloying texture and all of the fruit, the frozen and the fresh, were wonderfully cooked, each tender and juicy, without any being either too hard and undercooked or overcooked and mushy. This may be the best fruit tart to come out of my kitchen yet!


MIXED BERRY PIE WITH SWEET PASTRY LATTICE CRUST

One Double-Crust Sweet Pastry Pie Crust
5 cups (I filled glass measuring cups) mixed berries, fresh or frozen *
½ cup (100 g) granulated sugar
1/3 cup (40 g) flour
¼ to ½ tsp ground cinnamon
Grated zest of 1 lemon (optional)

* Blackberries, blueberries, raspberries, currents or strawberries, for example. I used 2 cups fresh, seasonal strawberries, 2 cups frozen blueberries and 1 cup frozen raspberries


Toss the sugar, flour, cinnamon and zest together in a small bowl and stir to combine. Place all of the fruit in a large bowl and, using your hands, toss with the flour/sugar mixture until all of the fruit is coated with the dry ingredients.


Prepare the Sweet Pastry Pie Crust:

2 ½ cups (315 g) cake flour
½ cup (or slightly less) (100 g) granulated sugar
14 Tbs (200 g) unsalted butter slightly softened and cubed **
2 large eggs, beaten


** most pie crust recipes call for the butter to be chilled. I have found that butter at room temperature is easier and quicker to work into the flour and the dough seems to be fluffier. If the dough is too sticky to roll out right away, several minutes in the fridge should do the trick.

Combine flour and sugar in a mixing bowl or on a work surface. Using only your thumbs and fingertips, rub the butter into the flour until the consistency of sand and there are no more large chunks of butter.

With a fork, vigorously stir in the lightly beaten eggs until all the dry ingredients are moistened and a dough starts to pull together and form a ball.

Gather the dough together into a ball and place on a lightly floured surface. Using the heel of one hand, smear the dough little by little away from you in quick, hard strokes in order to make sure that all of the butter is blended in well (see here for a picture of how this is done).


Scrape up the dough together, re-flour the surface lightly and work very briefly and quickly until you have a smooth, homogenous dough. If the dough is a bit too soft or sticky for you, refrigerate it for 10 or 15 minutes until it can be easily rolled out without sticking to your rolling pin.

Lightly butter the bottom and sides of a 10-inch (25-cm) pie plate or dish (I use pyrex). Cut the dough in two pieces, one half slightly larger than the other (this larger part will be the bottom crust). On a lightly floured surface, roll out the dough for the bottom crust until you have a circle about an inch (2 cm) wider all around than the bottom of the pie plate. Carefully roll up the dough around the rolling pin and lift and transfer to your pie dish, unrolling into the dish. Gently lift up the dough all around, sliding and pressing the dough down into the dish so as avoid stretching or breaking the dough. If the dough splits, no worry, it can simply be stuck and pressed together again. Using a knife or your rolling pin lying flat on top of the pie dish, cut off all excess dough hanging over the edges. Repress the sides of the dough back into the (crimped) sides of the pie dish.


Pour the prepared fruit filling into the pie dish and push the fruit around until evenly distributed and filling any gaps.

Preheat the oven to 375°F (190°C).

On your floured work surface, roll out the remaining dough into a circle the size of your pie plate or slightly larger. Cut into even strips of any width. Form a lattice over the fruit filling:


Using every other strip from the cut circle of dough, space them evenly across the top of the pie, leaving the edges hanging loosely over the edge of the pie.


Start the latticework in the center, working your way out. Pull back every other strip and, using the longest of the remaining cut strips (the center one) lay it across the center of the pie.


Lower the upturned strips over the perpendicular (cross) strip. Lift up the alternating strips that are now underneath the cross strip. Lay a second cross strip parallel to the first center cross strip and continue lifting alternating vertical strips and laying new horizontal cross strips and so on and so forth. When finished laying the lattice from the center down towards you, rotate the pie dish and complete the second half of the pie.

Trim the edges of the dough strips and press (flour your fingers if they stick to the dough) the strips into the dough of the bottom crust. If you like, use any leftover dough to make decorative shapes for the top (I made strawberries and raspberries). “Glue” these shapes of dough onto the crust with a bit of milk. Gently and lightly brush the crust lattice with milk.


For more detailed photos of lattice-making, look here.

Bake the Mixed Berry Pie in your preheated 375°F (190°C) oven for 40 – 50 minutes, until the crust is golden and cooked. The fruit will be bubbling. If any part of the crust begins to brown too fast – the edges of mine began browning well before the center, simply cover with strips of aluminum foil.

Carefully remove from the oven and allow to cool on a cooling rack. The filling will firm up perfectly when cooled to room temperature.


Serve plain, with unsweetened whipped cream or vanilla ice cream.

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Maine Man Shoots and Kills Autistic Son and Himself

Dennis Hoey of  The Portland Press Herald  reports that a man in Gray, Maine shot and killed himself and his 22 year old autistic son yesterday:

"A father shot and killed his autistic son Tuesday at their home on Yarmouth Road before turning the rifle on himself, Maine State Police said. Cumberland County sheriff's deputies found the bodies of Daniel McLatchie, 44, and his son, Benjamin McLatchie, 22, in the family's driveway at 227 Yarmouth Road around 2:30 p.m.  ... State police Sgt. Chris Harriman said ...  it appeared that Daniel McLatchie was upset about what would happen to his autistic son after he and his wife died. He was a stay-at-home father, Harriman said. Daniel McLatchie's wife, Allison McLatchie, 45, was at work when the shootings happened."

Ginger Taylor the Maine author of the Adventures in Autism blog, and herself the mother of an autistic son, was interviewed and  notes the lack of services including counseling services for families with autistic children.  Ms Taylor commented on the pressures on families with autism and on the greatest fear of many parents of autistic children:

"That is the big question -- what happens to our child when we die. .... We understand their needs better than anyone else. It really breaks my heart hearing what happened to this family. It shouldn't be like that."

Many people will undoubtedly condemn Daniel McLatchie for taking his son's life.   Some will call for more services.   Few, if any, will take the real action necessary to ensure that people  with autism disorders like Benjamin McLatchie have a decent place to live when their parents are dead.    

Few, during Autism Awareness Month, and certainly not Hollywood or the main stream media giants, will look beyond the  accomplishments of a few High Functioning media celebrity "autistics" to  even acknowledge the existence of severely autistic persons living desperate lives in institutional facilities.  Even fewer will acknowledge, without mocking or attacking them, the fears of parents  obsessed with worry about what will happen to their children after they die. 


In the end, whether it is at the hands of a distraught parent, or from life in prison like, psychiatric hospitals, it is the most vulnerable, the most severely affected by autism disorders who suffer from lack of reality based autism awareness and support services.

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BLT Salad with Creamy Parmesan Dressing

Salad is like the obligatory vegetable dish on the table, isn't it? Often times, it can be an afterthought where lettuce is just thrown in a bowl with dressing on the side. Well, for my recent Pasta Party dinner, I didn't want the usual Italian or Ceasar salad to pair along with the meal I prepared. Thankfully, my Real Simple magazine subscription gave me another salad option and I prepared this BLT Salad with Creamy Parmesan Dressing...

I'm in the 'bacon camp' where I think food is better with bacon. Perhaps it's not exactly the most healthiest choice but I was willing to make an exception for my dinner party. This salad is nothing more than bacon, lettuce and tomato but it's the creamy parmesan dressing that ties it together deliciously. In fact, the dressing was pretty easy to do with only a few ingredients that many may already have lurking in their fridge and pantry. If you wanted to make this salad into a meal, throw in some grilled chicken breast, sliced steak or even shrimp!

BLT Salad with Creamy Parmesan Dressing
recipe from Real Simple Magazine May 2010

8 slices bacon
1 head romaine lettuce, cut into strips (about 6 cups)
1 cup grape tomatoes, halved
4 scallions, sliced
4-6 tablespoons Creamy Parmesan Dressing (recipe follows)


In a skillet, cook the bacon over medium heat until crisp, 6-8 minutes. Transfer to a paper towel-lined plate and break into pieces when cooled.

In a large bowl, toss the lettuce, tomatoes, scallions and bacon with the dressing

Creamy Parmesan Dressing
recipe from Real Simple Magazine May 2010

1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 cup sour cream
2 tablespoons white wine vinegar
2 tablespoons water
kosher salt & black pepper to taste


In a small bowl, whisk together the oil, Parmesan, sour cream , vinegar, 2 tablespoons water. Season with salt and pepper to taste.

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It is the people, economical stupid.

It is the people, stupid !!!

Ζούμε πολλά κακά μαζί που δεν τολμάμε να ομολογήσουμε. Ζούμε μια κρίση του καπιταλισμού με στοιχεία τραγικά για τη ζωή της ελληνικής κοινωνίας με ευρωπαϊκές και παγκόσμιες προεκτάσεις.
36 χρόνια από την μεταπολίτευση και την επαναφορά της δημοκρατίας ενώ διανύουμε 30 χρόνια άκρατου νεοφιλελευθερισμού, 9 χρόνια υποτίθεται κοινής ευρωπαϊκής πολιτικής στην ευρωζώνη και 2 χρόνια από το απόλυτο κραχ με συνδυασμό ενεργειακής, χρηματιστηριακής και διατροφικής κρίσης , εποχής που η χώρα μας βρίσκεται από μια απόλυτα αυτοδύναμη κυβέρνηση με μεγάλη κοινοβουλευτική πλειοψηφία και σιωπηλή αποδοχή χωρίς αξιόλογη αντιπολίτευση να εκχωρεί την κυριαρχία της. Την εκχωρεί και εξαρτάται σε άλλες σκοτεινές δυνάμεις που ήρθαν να μας κυριαρχήσουν, να μειώσουν το επίπεδο διαβίωσης μας, να εξανεμίσουν τις όποιες μικρές εργασιακές κατακτήσεις μας να ξεπουλήσουν κάτι λίγα από λιμάνια και αεροδρόμια, δημόσια ακίνητα και μέσα μεταφοράς που το κράτος μας εικονικά αδυνατεί να συντηρήσει και να διοικήσει.! Γιατί το υψηλό δημόσιο χρέος από τη μια τιμάται πιο πολλά κέρδη για τους πιστωτές μας και όρους εκβιαστικούς και δυσβάστακτους για την εξασφάλιση του χρέους και το ξεπούλημα του όποιου πλούτου της χώρας.
Οι χρόνιες ελλείψεις του συστήματος υγείας βλέπεις επιδρούν στη καθημερινή ποιότητα υγείας των χρηστών. Καθημερινά έφευγε άδικα κόσμος χωρίς να νοιαστεί κάποιος συμβουλάτορας που πληρώνεται να καταγράφει ανάγκες για αυτό, ΑΔΙΚΑ. Η δικασμένα κάτι 48,5 ευρώ ο πνιγμός έξω από τις Πόρτες της Πάρου.
Όταν ρώτησα 1997 προσωπικά τον τότε χρεοκοπημένο καταλληλότερο πρωθυπουργό σας για το κοφτήρι των τροχαίων στην τάχα εθνική οδό είδα στα μάτια του ότι το θέμα δεν τον ενδιέφερε ,τον ενοχλούσε κάθε επαφή με το λαό που του επέβαλαν οι κοινωνιολόγοι . Όπως και τον επόμενο καταλληλότερο δεν τον ένοιαζε αν οι συμβατικές περιστασιακές σχέσεις εργασίας στο ΙΚΑ δεν προάγουν την σχέση εμπιστοσύνης και υγείας, προχειρότητες σύμβασης έργου, δεν θα περάσει ποτέ κανείς να τους χαιρετίσει σαν οι μαχητές τον Αλέξανδρο στην ουρά του 323 πΧ, μετά την τελευταία χημειοθεραπεία. Άλλα είχαν στο μυαλό τους και το χρέος φούντωνε, τόστειλαν στον χρεοκοπημένο ηγέτη μας τελευταίο ηγεμόνα αυτού του ήδη λεηλατημένου βασιλείου.
Θα πρέπει όλες οι ανήσυχες γραφίδες να σιγοντάρουν σε όλους τους τόνους ότι αποτυχημένο πολιτικό σύστημα δικομματισμού έχουμε δεν ήρθε η οικονομική χρεοκοπία από μόνη της. Τα 300 δις χρέος έχουν συγκεκριμένους αποδέκτες που τα χαίρονται και τα δείχνουν για ο πλούτος είναι επιδειξιομανής και τα κατά καιρούς σκάνδαλα ζητούν τους ατιμώρητους ενόχους.

Εχουν αφήσει τη χώρα χωρίς παραγωγή χωρίς πόρους και έχουν μια καταπληκτική ικανότητα 10.000 απάτριδες να επιδίδονται στη διασπάθιση του δημοσίου κορβανά. Αν δεν θέλουμε δουλεία και εξανδραποδισμό πρέπει να απαλλαγούμε από αυτούς. Άλλωστε απέδειξαν πόσο άχρηστοι είναι μη διοικούντες, μη υπολογίζοντες, μη ισοσταθμίζοντας ισολογισμούς. Οι ίδιοι άχρηστοι που χρεοκόπησαν τη χώρα καλύπτουν 20 δις παραοικονομία, 30 δις απλήρωτα χρέη προς το δημόσιο και 2-3 εισφοροδιαφυγή κατ έτος. Ανέλεγκτες όλες οι μεγάλες εταιρείες από που θα μείνουν λεφτά να μαζέψουν;; Δεν παίρνουν έσοδα από πολυεθνικές, τράπεζες, μεγάλα εμπορικά, εφοπλιστές, εργολάβους, εισοδηματίες ακινήτων, καναλάρχες και εκκλησία. Αφορολόγητα και τα μεγάλα μετοχικά πακέτα σε ξένες τράπεζες. Ποιοί μένουν ως υπόλοιπο, εσείς οι μισθωτοί και συνταξιούχοι. Οχι όποιοι όποιοι συνταξιούχοι .

Αυτοί μεταξύ τους βγαίνουν στη σύνταξη ,ξεχωριστή σύνταξη σε 8 χρόνια, βουλευτές, δήμαρχοι, νομάρχες. Θάταν ο καλύτερος πατριωτισμός να είχαν αρχίσει τις περικοπές από αυτή τη σύνταξη, να πάθουν αυτοί και οι συγγενείς τους οι διορισμένοι στη Βουλή. Εσείς όμως θα πάθετε από τα μέτρα του ΔΝΤ γιατί είστε κορόιδα, τους αναδείξατε δια της ψήφου σας...............
Εμείς οι άλλοι που γευόμαστε τα ΅καλά΅ της ακρίβειας, της λιτότητας, της αναξιοκρατίας, της διαφθοράς, της κακομοιριάς, της καταστροφής του περιβάλλοντος, της ωμοφαγίας και της εγκληματικότητας, της έλλειψης κοινωνικού κράτους και του χαμόγελου από το στόμα, την προοπτική της ζωής.....Χρόνια τώρα οι ευκαιρίες και τα όνειρα έγιναν δυσεύρετα για τους νέους σε αυτό το τόπο. Πάγωσε το χαμόγελο στα χείλη μαζί με την ανωριμότητα, τον χουλιγκανισμό, την υπογεννητικότητα, την ανασφάλεια περί την εργασία, δυσανάλογα αναντίστοιχες συντάξεις. Οι άνθρωποι πίσω από αυτά έχουν τις δικές τους ιστορίες.
Η Ελένη έμπειρη ηχολήπτρια 40αρα δεν βρίσκει δουλειά ακριβώς για αυτό, θέλουν παιδαρέλια και οικονομία 300 ευρώ από το μισθό της, η εμπειρία δεν μετράει.
Η Μαριάννα στα 30 δεν σκέφτεται οικογένεια μετά την πρώτη αποτυχημένη προσπάθεια μεγαλώνει το παιδί της μόνη σαν την Αρμένισσα ψιλικατζού Μαηρίκ και πανηγυρίζει που έχει σύμβαση 20ωρης απασχόλησης και όχι 16ωρης σε σούπερ μάρκετ. Η εντυπωσιακή Σουλτάνα τόσκασε από την καθημερινή εξόντωση που την επέβαλε η αεροπορική εταιρεία που δούλευε σαν αεροσυνοδός. 4 ταξίδια ημερησίως γύρω από τη Μεσόγειο για 800 μισθό. Συμβασιούχα στα ΕΛΤΑ αλλά ως πότε. Η Σοφία η κομμώτρια βρέθηκε πάλι απολυμένη δεν ενέδωσε στη σεξουαλική παρενόχληση του αφεντικού-σκατόφατσα. Ο Εντριτ ο ντιλιβεράς σκέφτεται το μεροκάματο στην οικοδομή με το ντουφέκι, έχει 1500 ένσημα στα 42 και με διαβεβαιώνει ότι τους τελευταίους 8 μήνες δεν κολλιέται ένσημο σε καμιά οικοδομή που ξέρει. Ο Ερβιν πέθανε στα 32 από εγκεφαλικό είχε στη πλάτη του 1200 ένσημα και 7 μήνες ανεργίας, άφηνε 2 κοριτσάκια ορφανά και μια ανήμπορη αχειραφέτιστη αλλά όμορφη γυναίκα, 26 χρονών με κατάθλιψη..χωρίς κάποιο στήριγμα δεν δικαιούται.........Η Ντανιέλα η Βουλγάρα μόλις 5 μηνών έγκυος απολύθηκε από την θείτσα την Κολωνακιότισσα που έχει την εταιρεία αποκλειστικής εισαγωγής κλουβών για μπάτσους στη χώρα. Η Ναταλία στα 30 που από το μπαλέτο τόστριψε από ανάγκη στα στριπτιζάδικα της Συγγρού πάλι τραβιέται με λάθος νταβατζή. Η Ιορντάνκα από το Κιρζιστάν παντρεύτηκε το αφεντικό της στα 54 έχει σταθερή δουλειά σε βιοτεχνία και πάει συχνά στην εκκλησία. Ο Γκουστάρ από την Ουκρανία μετά από έκρηξη σε μηχανοστάσιο παραμορφώθηκε, έχασε και ένα μάτι δεν είχε λεφτά για δικηγόρο φοβόταν να τους κυνηγήσει υπέγραψε με 850 ευρώ αποζημίωση. Η Πέτια η Ρουμάνα μετά από 9 χρόνια οικιακή βοηθός σε μεγαλοδικηγορίνα στη Γλυφάδα απολύθηκε και δεν μπορεί να διεκδικήσει ένσημο με το ΙΚΑ, αυτό λέει δεν μπορεί να παραβιάσει το οικογενειακό άσυλο της εργοδότριας!
Ο Μουσταφά ο Αιγύπτιος μάγειρος από τη λέσχη πολυτελείας δεξιώσεων, γνωστού Νεοδημοκράτη που όλοι έχετε περάσει, κοιτάει τι καραβίδα τσιμπάει το αφεντικό , μόνο από αυτή τρωει , ξέρει ότι όλα τα άλλα ψαρικά είναι για πέταγμα, αυτά που τρώτε πανάκριβα και σας θερίζουν. Ο Πακιστανός φιλέλληνας ο γεροδεμένος Μωχάμετ βαρέθηκε να φουρνίζει ανασφάλιστος για Αλβανούς φουρνάρηδες στην περιοχή μας, από ότι μου λέει στο Facebook έπιασε δουλειά με ασφάλεια σερβιτόρου στη γέφυρα Ριάλντο στη Βενετία και δεν θέλει να ξανακούσει για σύγχρονη Ελλάδα. Ο Αντώνης δουλεύει πια στο Εδιμβούργο υπάλληλος σούπερ μάρκετ με 3000 μισθό, Ο Κώστας συνάδελφος γιατρός βρέθηκε στο Island of Man και βγάζει 12.000 καθαρά το μήνα. Ο Σαχίν ο καλός μου Υεμένιος που το παίζει Σύριος για ευνόητους λόγους έχει πιάσει την καλή δουλεύει στη μαρίνα των Ολυμπιακών εγκαταστάσεων στον Άλιμο απλήρωτος από το Σεπτέμβρη 09. Τάχει με αδιαφανείς διαδικασίες ένα παλιό λαμόγιο Πασόκος γνωστός από την εποχή σκανδάλων γύρω από το Κινγκ Τζόρτζ. Εκεί αράζουν και εξυπηρετούνται τουλάχιστον 25 κοτερούκλες της αλητοκρατίας των Αθηνών. Εκεί φοβούνται μόνο τα σκυλιά που μυρίζουν κοκαίνη, ούτε θεό ούτε διάολο, ούτε το καλολαδομένο ΣΔΟΕ. Όλοι αυτοί οι συνάνθρωποι μας με βαριά ιατρικά ιστορικά που εμπίπτουν στο απόρρητο μας και δεν σας αφορούν υποφέρουν χρόνια τώρα , καταπατούνται τα δικαιώματά τους για να βγάζουν κάποιοι λεχρίτες από το ξεζούμισμα της ζωής τους. Αυτός είναι ο καπιταλισμός.
Θα μπορούσα να γράφω επί μέρες για τους νεοφιλελεύθερους του ΔΝΤ που κάνουν τα έργα τους να τρέμουν τα κόκαλα του Κευνς και τους ντόπιους κλητήρες τους που ζητούν κατά τα άλλα ελαστικοποίηση των εργασιακών συνθηκών. Τους φέρανε οι ΣημιτοΚαραμανλοΠαπανδρέϊδες που βούλιαξαν και δυσφήμησαν αυτή τη χώρα με τους περήφανους εργατικούς ανθρώπους δεν θα είναι πάντα περιβεβλημένοι από τον αντισυνταγματικό νόμο περί ευθύνης υπουργών, θα δικαστούν για τα οικονομικά τους εγκλήματα και θα τους απαγγελθούν κατηγορίες όπως στην Ισλανδία, Νιγηρία, Ισημερινό και άλλες χώρες
Επανάσταση του Μέτρου και της Λογικής μας λείπει και όσο συνεχίζουμε έτσι έχουμε να χάσουμε πολλά ακόμα από το φωτεινό μας μονοπάτι που λέγαμε κάποτε ζωή

ΔΙΟΝΥΣΟΣ
27-04-2010

Σχετικά

1. Φυγή προς τα εμπρός, εν κοινωνία του Νίκου Γ.Ξυδάκη

2. Μια προαναγελθείσα αυτοκτονία του Στέλιου Κούλογλου.

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Cheese & Sausage Stuffed Mushrooms

When it comes to stuffed mushroom recipes, I've seen white button mushrooms used most often. But what about portobello mushrooms? They have such a great, sturdy shape that's capable of handling a good amount of filling and serving them up is as easy as cutting them into wedges. Well, I let portobello mushrooms shine in this Cheese & Sausage Stuffed Mushrooms recipe and they were fantastic! I may not ever go back to stuffing white button mushrooms again...

For the Pasta Party dinner I hosted recently, I wanted to include some favorite appetizers on the menu. One such appetizer is stuffed mushrooms. Using portobello mushrooms in place of the standard white button mushrooms was wonderful because the meaty flavor worked well with the cheese and italian sausage filling I created. Even filling the mushrooms was a breeze since the caps were large and shallow enough to hold a good amount of filling.

The original recipe called for only a cheese filling however I added italian sausage for additional flavor. These could easily be served up as a meal in of itself with a nice side salad too. I would also suggest playing around with the filling - maybe use blue cheese and add some caramelized onions, along with a drizzle of balsamic vinegar. Hmmm... sounds like I might play with this recipe even more soon!

Cheese & Sausage Stuffed Mushrooms
recipe adapted from AllRecipes

5-6 large portobello mushroom caps

1 tablespoon vegetable oil

1 tablespoon minced garlic
3 links fresh italian sausage, removed from casings

1 (8 ounce) package cream cheese,softened

1/4 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully remove mushroom gills and stems.

Heat oil in a large skillet over medium heat. Add garlic and crumble in italian sausage. Saute until sausage is browned and set aside to cool.

When garlic and sausage mixture has cooled, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. Plate up mushrooms and cut into wedges. Serve hot.

* To make ahead/freezer meal: After stuffing mushroom cap, place in an oven & freezer-proof baking dish or gallon sized freezer bag and freeze. When ready to prepare, bake in preheated oven from frozen for 20-30 minutes until hot and liquid starts to form under caps.

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CBS Utters Autism Profanities: The C Word and the P Word

CBS may be asking for trouble with its use of words deemed profane by self appointed spokespersons on behalf of severely autistic children and adults. In one article alone Autism Challenges American Science to Seek Cure CBS utters two words, "cure" and "parents", that are considered vulgar, unfit for discussion  and morally reprehensible by President Obama's disability council nominee Ari Ne'eman and other very high functioning leaders of Autism's Neurodiversity sect who do not consider autism a disorder or a disability that should be cured and who oppose efforts by parents seeking cures for their own autistic children. To compound its poor behavior CBS even interviewed, and quoted, some parents of autistic children.

Parents seeking cures for their children's autism disorders being given a platform by CBS News?

Oh, the horror of it all!

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Toasted Ravioli with Marinara Sauce

I'm not usually big on fried foods but I had a hankering for something crispy and cheesy. One Italian inspired appetizer I enjoy on occasion is toasted ravioli. Having this as an appetizer for my Pasta Party dinner was great since it featured how pasta doesn't always have to be the main course of a meal. In fact, I thought this Toasted Ravioli with Marinara Sauce rivaled versions found at restaurants!

What's great about this recipe is that it's easy to make, especially if you're going with the convience of frozen ravioli. If you're more ambitious (and have more time and energy) than me these days, you can certainly try your hand at making homemade ravioli and using that in place of frozen. Any filled ravioli would do too, not just cheese. As for the marinara, the recipe below makes a nice batch where you'll most likely have leftovers after the raviolis have been devoured. Feel free to use the leftover sauce over pasta, in baked casseroles or use as a dipping sauce for more ravioli, mozzarella sticks or even garlic bread!

Toasted Ravioli with Marinara Sauce
recipe adapted from AllRecipes

2 tablespoons whole milk

1 egg

3/4 cup Italian seasoned bread crumbs

1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
salt & pepper to taste

1/2 (25 ounce) package frozen cheese ravioli, thawed

2 cups vegetable oil for frying

1 tablespoon grated Parmesan cheese

Marinara sauce for dipping (recipe follows)

Combine milk and egg in a small bowl. Combine breadcrumbs and seasonings in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.

In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.

In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Marinara Sauce

recipe adapted from AllRecipes

1 (28 ounce) can crushed tomatoes

1 (6 ounce) can tomato paste

4 tablespoons chopped fresh parsley

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons olive oil

1/3 cup finely diced onion

1/2 cup white wine

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.

In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.

Simmer for 30 minutes, stirring occasionally. Leftovers are great to use over pasta and can also be frozen.

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Pasta Party Dinner

I really enjoy Sundays, especially with family and friends. Now that we have a single family home, we thought it would be good to start doing some special Sunday dinners with friends and family. To kick our new tradition off, we had friends come over for a Pasta Party Dinner...

Tonight was a great night with friends where we got together over a pasta dinner. I prepared the meal while guests brought in drinks and dessert to share. As one would expect, we all fell into a food coma in front of the tv afterwards. Here's the menu we enjoyed for our Pasta Party Dinner... stay tuned for the recipes this week!

Toasted Ravioli with Marinara Sauce

Cheese & Sausage Stuffed Mushrooms

BLT Salad with Creamy Parmesan Dressing

Three Cheese Garlic Bread

Lasagne Bolognese with Ricotta Bechamel

Pasta Milano

Cookies & Cream Dessert Bars

Peach Bellini Iced Tea

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