It’s always fun to have company. When guests ask, “what can I bring?”, the fun is increased, because you are sure to be pleasantly surprised and delighted by their offerings. My sweet sister-in-law Carol made a wonderful appetizer of Caprese Skewers with her home made Balsamic Reduction. The method to make the reduction is deceptively simple. Keep reading!

You can make a Balsamic Reduction using a single ingredient: quality Balsamic Vinegar. The results may very well become your new “go to” sauce to top off a multitude of dishes*. Done in just 10 minutes!

• Pour one cup of  balsamic vinegar into a small non-reactive saucepan. (stainless steel, glass, enamel coated, eg.)
• Turn heat to medium high and bring vinegar to a boil.
• Once boiling, reduce to low heat and let simmer for about 5-7 minutes until vinegar has reduced down. Stir occasionally. Be sure to keep an eye on it because it can burn quickly. You will know it is done if it coats the back of spoon. The longer it cooks, the thicker the reduction becomes.
• Remove from heat.
• Let the reduction cool and serve, or transfer to an airtight container and store in the refrigerator. If reduction hardens after being in refrigerator, place container in a bowl filled with warm water to heat it up.

The Capreses Skewers are made by spearing grape tomatoes, mozzarella cubes, fresh basil onto wooden skewers. Arrange on serving platter and offer Balsamic Reduction to drizzle. Serve with herbed crackers.

Thank you, Carol! Buon appetito!

*Other ways to use a Balsamic Reduction:

• Drizzle balsamic reduction over sliced avocados with a sprinkle of unrefined salt and enjoy as a tasty snack.
• Use either the balsamic reduction to liven-up bowls of herbed beans.
• Use balsamic vinegar to bright the flavor or tomato based sauces -only a little bit is needed.
• Make a sweet reduction, adding cinnamon and cloves to serve it with ice cream or fresh strawberries.
• Drizzle balsamic reduction over melon cubes, peaches, or figs wrapped in prosciutto.
• Drizzle balsamic reduction over steamed or roasted vegetables.
• Use balsamic reduction to flavor beef, chicken or fish.

-Submitted by L: 😋

Our annual family picnic was a celebrated event which everyone looked forward to for the opportunity to see cousins, aunts and uncles, and, as importantly for the great food! Cousin George famously prepared and shared a gigantic pot of “Babbalucci” – snails in red sauce. Yeah, snails. The French do not have the escargot market cornered, by any means. He doled them out judiciously, loudly lamenting the long and tedious process of preparing the delicacy. Although the serving line for the snails was long, and as delicious as everyone agreed they were, it was okay if anyone wanted to have my share. Other shared items included baked macaroni, Italian cookies, salads, fruits, pastries, eggplant parmesan, sausage with peppers and onions, pizza, and so on, and so on.

My mom and my Aunt Pat held the title of “Makers of Barbecue Burgers”. They each prepared no less than 10 pounds of hamburger meat that they baked in a savory barbecue sauce. They carted the burgers to the park in enormous enamel Dutch ovens which Dad and Uncle Joe would haul to the serving table. As soon as the lids were lifted, the family grabbed their plates and raced over to get their fair share!

Two secrets to these burgers: 1. Do not fry the burgers before layering in the pan. The meat absorbs the sauce as they bake and remain tender. 2. Serve with soft rolls. We used to have “Snowflake Rolls” made by the now defunct Schroeder’s Bakery in Buffalo. The closest that I could find is Sara Lee’s Artesano Rolls.

Attendance at the picnic in recent years has dwindled due to relocations, conflicting commitments, and, alas, the passing of members of the older generation. What remains are fond memories of gathering with our loved ones, and the recipes we shared. Hopefully, you’ll enjoy this one as much as my family did.

Mom’s BBQ Burgers

Burgers:

• 1 pound ground beef (Vegetarian option: Impossible Burger or Beyond Beef)
• 3 eggs
• ¾ cup unseasoned breadcrumbs
• 1 clove garlic, minced
• ½ finely chopped celery
• ½ teaspoon dried oregano
• ¼ cup grated Romano cheese
• Salt and Pepper, to taste

Mix ingredients well and form into burgers.

Sauce:

• 1 large can crushed tomatoes
• 2 cups ketchup
• 2 cloves garlic, minced
• 1 medium onion, minced
• 1 cup celery, chopped
• 1 tsp dry mustard 
• 2 tablespoons Worcestershire sauce 
• ¼ cup apple cider vinegar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons brown sugar
• 1 cup water

Sauté onion, celery, garlic until celery is wilted; add tomatoes, ketchup, mustard, Worcestershire sauce, vinegar, salt, black pepper, brown sugar and water. Simmer on low for about 20 minutes. Spoon a layer of sauce on bottom of casserole or dutch oven. Gently place a layer of raw burgers onto the sauce; pour sauce over burgers. Stagger the next layer(s) of burgers; cover with sauce. Cover with foil (or Dutch oven cover) and bake 45 minutes @ 325°. Serve on soft rolls. Baked macaroni and green salad make excellent side dishes. (One pound of meat makes about 6 burgers. Double or triple the recipe accordingly.)

Buon Appetito!

-Submitted by L: 🍅

• 2 raw pie crusts
• 5 cups sliced fresh rhubarb
• 1¼ cups sugar
• ¼ teaspoon salt
• 2½ tablespoons quick-cooking tapioca
• ¼ teaspoon salt
• 2 tablespoons butter
• 1 teaspoon grated lemon zest
• 1 egg, beaten, add 1 teaspoon water
• 1 teaspoon sugar

Cook the rhubarb and the sugar in saucepan about 10 minutes, stirring occasionally, until the rhubarb is softened. Let cool.

Using one of the crusts, line a 9-inch pie plate with pastry of your choice. (See the post “Rustic Strawberry Tart” from June 10th, 2019 for my favorite pie crust recipe). 

Mix the cooled rhubarb with the salt, tapioca, salt, butter, lemon zest; spoon onto the pastry. Roll the second pasty and cut into strips to make the lattice. Arrange the pastry in lattice-fashion. Pinch the edges for a decorative finish. Brush with egg wash, sprinkle with sugar. Bake @425° for 15 minutes. Reduce heat to 375° and bake an additional 30-40 minutes until crust is golden brown.

The pastry recipe makes 6 single crusts and freezes very well. I set aside the two pieces for this recipe and wrapped the other four for use later. Notice that I rolled the crusts between 2 sheets of cellophane. This keeps the pastry from sticking to the rolling pin, and avoids the need for additional flour, which toughens the finished product. No matter which crust recipe you prefer, using the cellophane is a time saver.

Serve with whipped cream or vanilla ice cream.

-Submitted by L 🥧

This recipe makes enough for a 9×13 casserole and, as a side dish, can easily serve 12-15. It is rich and creamy, and very economical to make.

• 1 can creamed corn
• 2 cans whole kernel corn
• 1 package Jiffy corn muffin mix
• 1 cup sour cream or plain yogurt
• 2 eggs
• Salt and pepper to aste
• 10 ounces shredded sharp cheddar cheese

Mix ingredients together, except the cheese. Spray a 9×13 casserole with olive oil spray. Spoon mixture into pan and press the cheese onto the top of the mixture.

Cover with foil and bake for 1 hour @350°. Uncover and bake an additional 10 minutes or until center is set.

Enjoy!

-Submitted by L 👩🏻‍🍳🌽

A good soup is a very satisfying meal and doesn’t take a lot of effort to prepare. Add a salad and some crusty bread and you’re all set! This soup has all the flavors of Stuffed Peppers without most of the work!

• 1 lb Italian sausage meat, crumbled
• 1 medium onion, chopped
• 2 sweet peppers, chopped (any color)
• 4 large cloves garlic, minced
• 1 tsp salt
• 1/2 tsp oregano
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes, optional if you like a little heat
• 4 cups chicken stock
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 3/4 cup raw long grain brown rice
• Chopped parsley to garnish

Using a Dutch oven or soup pot, brown the sausage over med-hi heat

Add onions and peppers and sauté til softened

Stir in garlic and all the spices

Add broth, diced tomatoes, tomato sauce and rice. Stir to combine

Bring to a simmer over med-hi heat, then reduce to med-low, cover and simmer for 20 – 30 minutes or until rice is cooked through, stirring occasionally

Sprinkle with fresh, chopped parsley to serve

Submitted by G ♥️

As an avid baker, I always have baking staples in my pantry. I particularly like sweets flavored with almonds. Here’s a recipe that fits the bill for me!

• 1 3/4 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/2 tsp almond extract

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• 1 tbsp milk
• 1/2 cup sliced almonds

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• 1 cup powdered sugar
• 1/4 tsp almond extract
• 1 tbsp milk

Preheat oven to 325 degrees and spray a 9 x 13 baking pan with cooking spray

In a small bowl, combine flour, baking powder and salt

In a mixing bowl, beat the butter and sugar with a mixer til light and fluffy which will take about 3 – 5 minutes

Add eggs and almond extract. Beat until combined

Slowly add in flour mixture until well blended

Press the dough evenly into the prepared pan

With a pastry brush, spread the milk over the top of the dough til just moistened. You may not use all the milk

Sprinkle the almonds evenly on top pressing them in slightly

Bake for 20 – 25 minutes until just starting to turn golden around the edges

Cool in the pan on a wire rack until cool enough to cut into bars

Make the glaze by whisking the powdered sugar, almond extract and milk. Use more milk if necessary to get to desired consistency to drizzle – not too thin

When bars are completely cool, drizzle glaze over the top and allow to set

Submitted by G ♥️

Here’s a quick and easy dish for any time of day. It just happens to be my favorite frittata that can be made with items usually on hand. I learned this by watching my mother-in-law make it many times. That sweet woman could make “dirt” taste good! This is for you, Nonna ♥️

• 1 potato, cut in small dice
• 1/2 onion, chopped
• 2 tbsp oil
• 3 eggs, beaten well
• Salt & pepper, to taste

Preheat oven to 350 degrees

Add oil to a 10 inch, oven-safe frying pan

Sauté potatoes and onions with a little salt & pepper, til soft

Pour eggs evenly over the vegetables and add a little salt & pepper, to taste

When eggs have begun to set and cook around the edges of the pan, place the pan in the oven and bake until completely set and cooked through the center

Remove from oven and flip over onto a serving plate

Top with some chopped parsley, if you have it

Note: you may need to use a spatula to loosen the frittata from the sides and bottom of the pan before flipping over

Submitted by G ♥️

Colorful, tasty, and F-A-S-T !!! This lovely side dish is made with 3 peppers and a few additional ingredients. No matter how little cooking experience you have, this one is completely within your skill set. Try it!

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• 3 large, multicolored peppers
• 3 slices provolone cheese, cut into halves
• 4 ounces softened cream cheese
• 1 teaspoon dried oregano – divided
• ⅛ teaspoon garlic powder
• 1 tablespoon parmesan cheese
• salt and pepper, to taste
• ¼ cup bread crumbs

Slice the peppers from the stem down; remove seeds and pith; place on a foil-covered baking tray. Place a half-slice of provolone inside each pepper cup. Mix together the cream cheese, ½ teaspoon of the oregano, garlic powder, parmesan cheese, salt and pepper. Divide mixture among the 6 pepper cups and spoon on top of the cheese slices. Mix the remaining ½ teaspoon of oregano with the bread crumbs and a few additional sprinkles of salt, pepper, and parmesan cheese. Top the pepper cups with the crumbs. Cover loosely with foil; bake @350° for 20 minutes. Remove foil; bake 10 minutes longer to brown the crumbs.

I served this as a side dish with broiled fish. Very nice!

Bon Appétit!!

👩🏻‍🍳 Submitted by L

These muffins are made with love. The recipe makes makes 18 regular-sized treats! From start to finish, they take only about 35 minutes. Enjoy some now, freeze some for another day.

• ¼ cup + 2 tablespoons oil
• ¾ cup milk
• 2 eggs
• ¾ teaspoon salt
• ¾ cup sugar
• 2½ cups flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1½ cup chopped strawberries

Preheat oven to 375°. Mix oil, milk, eggs; set aside. Mix together flour, salt, sugar, baking powder, cinnamon; add the strawberries and stir gently to coat. Mix in the oil mixture. Stir only until just mixed. Do not overstir. Place muffin cups in pan and put about ¼ cup batter in each. Bake 25 minutes or until lightly golden. Tops will spring back when touched.

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Submitted by L: 🍓🍓🍓🍓🍓

I needed something for breakfast……so why not muffins? But not your ordinary, run of the mill muffins. Something different. 🤔 if you liked my Coconut Candy Pie that was posted previously, you’ll enjoy these too!

• 2 cups flour
• 3/4 cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 2 eggs
• 1/4 cup melted butter
• 1/4 cup oil
• 3/4 cup coconut milk
• 1 tsp almond extract
• 3/4 cup sweetened flaked coconut
• 1 cup chocolate chips (I used mini chips)

Preheat oven to 350 degrees

In a large bowl, sift together flour, sugar, baking powder and salt

In a small bowl, whisk together eggs, oil, butter, coconut milk and almond extract

Whisk the wet ingredients into the dry ingredients

Stir in the coconut and chocolate chips

Line muffin tins with paper liners (I got 16 muffins from this recipe)

Fill each liner about 3/4 full and sprinkle a little more coconut on top if desired

Bake 22 – 25 minutes til just golden on top and cool in pan about 5 minutes. Then remove and cool on wire rack

Submitted by G ♥️