Author Archives: sbp

Peppino’s Italian Dressing

Posted in AP's Favorites, dressing, italian, Moni's Favorite, salad by

Peppino's Italian DressingHomemade Italian Dressing

2 T. red wine vinegar
½ tsp. salt
¼ tsp. fresh ground pepper
1/4 cup good olive oil
2 small cloves of garlic
3 T. 0% (fat free) Greek yogurt
freshly grated parmesan cheese

Put all ingredients in a small jar with a screw top and shake vigorously.
It’s that easy!

Note: I like to toss the dressing into a light salad of romaine lettuce, thinly sliced red onion rings, tomato wedges and grated mozzarella cheese. It reminds me of a delicious salad that we used to enjoy when the girls were young at a family restaurant called Peppino’s. The restaurant relocated years ago but I still remember the wonderful salad dressing.

Return to main menu

Cork Wreath – DIY

Posted in DIY by

DIY Cork Wreath

I wouldn’t call myself a crafty person but I do like to create things on occasion. It’s cheap therapy. I am also into doing my part to reduce waste and so I like to reuse, recycle, repurpose whenever I can. If something artistic or useful results from it, that’s a fringe benefit.

I also like to drink wine.  I don’t really have a preference but it seems that I drink (and serve) more red wine in the winter and more white varieties in the summer. I like to do my part for the environment as well and repurpose the corks instead of having them end up in a landfill. Here is a way to remember the enjoyable wine experiences among friends with a memento while being environmentally friendly at the same time.

Cork Wreath

Secret Ingredients

* 300-350 corks for a 17″ wreath (450-500 corks for a 21″ wreath)
* 14″ or 18″ flora craft straw wreath (found at Michael’s or JoAnn’s Crafts)
* String, twine, or thin ribbon (even cable ties work if you have some)
* Glue gun and lots of glue sticks (I used about 40 small ones for a 17″ wreath and 50+ for a 21″ wreath)
* Newspaper to protect your work surface
* Several hours (I did the first layer on one day and the second layer the next).

Steps

1. Tie a string in one or two places on the straw wreath to enable you to hang it later.
2. Glue corks end to end in the interior and exterior circle of the wreath. Hold each cork in place for a few seconds to secure it.
3. Add about 7 rows of corks for a small wreath ( 10 rows for a large wreath) so that the entire viewable base is covered. No need to cover the back as it will hang flat on a wall. I use the less decorative corks or those that I have a lot of for the first layer. (The first layer will take roughly 150 corks for a 17″ wreath and roughly 270 corks for a 21 inch wreath).
4. Begin the second and final layer by adding the corks in a random pattern. Position one or two dollops of glue in different places on the cork you are adding to secure it in this way being careful not to let the glue show.

Roasted Red Potato Skewers with Garlic and Mustard

Posted in AP's Favorites, Dani's Favorite, Holiday Meals, side dish, vegetarian by

   These savory potatoes are gobbled up fast at my house.  The delicious aroma brings everyone in the kitchen asking when dinner will be ready. I often double this recipe when guests are coming. They can be prepared up to 4 hours ahead so that all you have to do it pop them in the oven, under the broiler for 10-15 minutes and they are ready to serve.

Red Potato Skewers with Garlic and Mustard

1 ½ lbs. baby red skin new potatoes, scrubbed and halved (quartered if a little larger)
3 T olive oil
3 T Dijon Mustard
3 garlic cloves, minced
1 ½ T fresh rosemary, finely chopped
½ tsp. coarse kosher salt
½ tsp. coarsely ground pepper
6 wooden skewers, soaked for 30 minutes in water

 Directions

Continue reading →

Prime Rib ( aka Standing Rib Roast)

Posted in AP's Favorites, holiday favorites, Holiday Meals, main meal by

Standing Rib Roast
Serves 8-10
Ingredients: 
  • 1 (9- to 10-pound) bone-in standing rib roast
  • 2 tablespoons coarse sea salt
  • 2 tablespoons ground black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon dried sage
  • 1 tablespoon fresh rosemary, minced
  • 4 large yellow or white onions, quartered
  • 1 tablespoon extra-virgin olive oil
Instructions:
Let roast stand at room temperature for 1 hour.

Preheat the oven to 450°F.

Place roast, rib side down, on a rack set in a roasting pan and rub all over with salt, pepper and herbs. Roast  the meat ribs side down for 30 minutes, then lower oven temperature to 375°F. Continue to roast  for about 12-15 per pound until an instant-read thermometer inserted into the thickest part of roast, without touching bone, reads 125°F for medium-rare, about 1 1/2 -2 hours more. Let rest for 30 minutes before slicing.

About 30 minutes before roast is done, peel and cut the onions in half, then brush them all over with oil and arrange on a large rimmed baking sheet. sprinkle with ground sage and salt and pepper.  Place in the oven with roast. When roast is done, increase oven temperature to broil, move onions to a higher rack, and broil until tops are slightly charred and caramelized, about 5 minutes.

Slice roast, arrange on a platter with onions and serve.

Bean and Kale Minstra

Posted in Dani's Favorite, Holiday Meals, soup, vegetarian by

Bean and Kale Minstra
This yummy soup brings back fond memories of spending Christmas with my sister, Tomi and her family in Washington DC.  We had an unseasonably warm Christmas one year.  All the kids and parents went to the park and played flag football and then came home to a warm bowl of Tomi’s minstra.  Recently, my daughter, Dani texted me while studying abroad in New Zealand, to request “Auntie Tomi’s delicious bean soup”.  This recipe is a favorite that’s easy enough for a college student to prepare and nutritious too.

Bean and Kale Minestra

Serves 6 to 8

½ pound kale (about 4 cups, chopped—we used lacinato)
4 large garlic cloves, minced
olive oil to coat the bottom of your soup pot
6 cups cooked (2 cups dry) cannellini (white kidney beans—we used navy beans)
4 to 5 cups bean water, vegetable or chicken stock or water
2 heaping tablespoons tomato paste
6 fresh sage leaves (½ tsp if dry)
1 tsp salt (or to taste)
freshly ground pepper
½ cup finely ground cornmeal
2 tablespoons fresh lemon juice (or to taste)
freshly grated Parmesan cheese

Directions

Continue reading →

Holiday Brunch Citrus Salad

Posted in brunch, holiday favorites, Holiday Meals, side dish, vegan, vegetarian by

Holiday Brunch Citrus Salad
My friend Andrea shared this recipe with me years ago.  I made it this holiday as part of Christmas brunch.  It looks so festive and is tasty and refreshing too.

 

Holiday Brunch Grapefruit Salad

2 white grapefruit

2 pink grapefruit

6 navel oranges

½ cup fresh mint leaves

¼ cup sugar

dried cranberries or pomagranate seeds

 

Directions:

1. Peel and cut between membranes of citrus to remove sections. You can do this the night before.

2.  Cut the mint leaves with kitchen scissors into thin strips.

3. Mix the mint  in with the sugar and add pomegranate seeds or cranberries.

4.  Sprinkle over the fruit and stir lightly.

Enjoy!

Psst!  I sometimes cheat and buy the fresh citrus already peeled, cut and sweetened.  Del Monte markets it in a glass jar that can be found in the refrigerator section of most grocery stores.

Return to main menu

Mom’s Cranberry Bread

Posted in breads, Dani's Favorite, Holiday Meals, sweet treat by

Mom's Cranberry Bread

 

This is an easy quick bread that is a staple at our house during the holidays.   The hard part is letting it fully cool before slicing as the delicious aroma has everyone in the family sneaking into the kitchen to grab a taste.  Let them indulge.  After all, it is the holidays.

 

Mom’s Holiday Cranberry Bread

1 ¼ cups cranberries (halved)
½ cup walnuts (chopped)
2 cups flour (sifted)
1 cup sugar (reduce by 1/4 cup if you prefer less sweet)
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1/4 cup shortening or butter (softened)
1 egg (well beaten)
1 tsp. grated orange peel
¾ cup orange juice

 

Directions:

Continue reading →

Rainbow Rounds

Posted in dessert, holiday favorites, sweet treat by

Rainbow RoundsI bake these cookies every year for the Annual Holiday Cookie Exchange at my girlfriend, Suzanne’s home.  They are always a hit.  One year I broke tradition and made a different variety of cookie. My friends missed the colorful treats and now they request Rainbow Rounds every year.  They are a delicious sweet treat even in the morning with a cup of coffee.

I sometimes change the color of sugars when I bake them during different holidays (Halloween – orange and purple; Valentine’s Day- pink and red; Easter – lavender, pastel pink and mint green).  They are even fun to make using your favorite sports team colors.  Enjoy!

 

Rainbow Rounds

Ingredients

2 cups butter, softened
2¼ cups sugar
3 egg yolks
1 large egg
1Tbs. Vanilla
1 tsp. Salt
5¼ cups all-purpose flour
½ cup each red, orange, yellow, green, blue and purple crystal sugars

Directions
Continue reading →

Brussels Sprouts with Bacon and Pecans

Posted in side dish by

Brussels Sprouts

Growing up, I was not a fan of brussels sprouts.  Now I can’t get enough of them.  They are packed with protein, dietary fiber, vitamins, minerals and antioxidants.  They also full of flavor. They make a colorful addition to the holiday table too.

 

Brussels Spouts with Bacon and Pecans

Ingredients: 

  • 2 slices thick-cut bacon, cut into 1/2-inch wide strips
  • 2 shallots, sliced
  • 2 cloves of garlic, cut in half
  • 1 1/2 pounds Brussels sprouts, halved
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 -3/4 cup toasted pecans of walnuts, chopped
  • 1 tablespoon fresh thyme, chopped

 

Directions:  Continue reading →

Aunt Lillian’s Crab Dip

Posted in appetizer, Holiday Meals, Moni's Favorite by

Lillian's Crap Dip

We make this classy appetizer every holiday.  My Great Aunt Lillian Vogt gave me the recipe when I was a child. She has since passed away but I always think of her when I make this and it makes me smile.  I hope it makes you smile too.

 

Aunt Lillian’s Crab Dip

1 can cream of celery soup
1 8 oz. package of cream cheese (look for reduced fat cream cheese that is labeled Neufchatel. It is healthier)
1 cup celery, finely minced
2 small cans of crabmeat
2 small bunches of green onions (finely chopped)
1 envelope of gelatin

 Directions: Continue reading →