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Welcome back! I hope your weekend was relaxing and enjoyable. Thank you to those who entered my giveaway! I contacted everyone via Facebook so just send me your address if you haven’t yet.
As promised, I wanted to share the recipe I created using local Philadelphia products.
The products I used were:
You will need:
•3 Frying peppers
•3 slices pancetta
•1 small onion, chopped
•2 oz. sharp cheese, such as an aged cheddar, cut in small cubes
•1/2 cup Italian bread crumbs
•1/3 cup tomato sauce
•1 Tbs. olive oil
1. Preheat oven to 375. Begin by washing peppers. Cut the top of the pepper off and clean seeds out. If you want, you can cut the top off so that it is a lid for the pepper.
2. Cook pancetta in a pan at medium heat until crispy. Remove pancetta and let cool on a paper towel. Do not clean the pan! Throw the onion in the pan and sauté in pancetta fat until soft and caramelized.
3. When onions are finished cooking, put in a bowl and add pancetta, cheese, bread crumbs, and sauce. Mix until the consistency is thick and paste-like.
4. Using a spoon, stuff each pepper with the mixture until the mixture reaches the top. When full, place each pepper on a piece of foil and then place the foil on a cookie sheet. Drizzle the peppers with olive oil. Bake for 35-40 minutes or until peppers are soft and lightly browned on top.
Serve over heated sauce and enjoy!
Of all the summer months, August usually takes the heat, quite literally. At least here in New Jersey, where it gets so hot and muggy that you don’t feel like eating anything but salads and cool drinks.
Although I didn’t have any recipes planned when I visited the farmers market this week, these gorgeous heirloom tomatoes stood out.
I loved how there were different colors, shapes and sizes and yet they are all tomatoes, sweet and juicy.
I decided to make an easy, fresh and delicious salad.
It was so easy that I feel like it is hardly a recipe, more or less just throwing some produce together.
Jersey Fresh Salad:
•7-8 heirloom tomatoes
•3 fresh mint sprigs
•1/2 cup cantaloupe
•Sea salt to taste
1.) Cut cantaloupe into small cubes. I like the cubes because it makes it easy to eat and it also visually appealing.
2.) Cut the tomatoes in half.
3.) Cut mint into small pieces or you could even rip the pieces.
4.) Sprinkle with salt to taste.
See, I told you it was easy! This recipe is for a single serving so if you wanted to make it for more, you’d just have to add more of the ingredients.
If you were feeling extra interesting you could add some feta cheese or goat cheese!
Now excuse me, it is expected to be a high of 93 today and I have a salad to eat.
Happy Sweet 16 to my cousin Margaux – a fun, beautiful and brilliant girl. It is hard to believe that I can actually remember her being born and celebrating her first birthday when today it doesn’t feel like we are that many years apart.
Our love of clothing, makeup, photography and of course, cooking, is what brings us together. Whenever we get together we swap favorite makeup brands, latest finds and what’s cookin’ .
There is one recipe in particular that Margaux has been begging me to cook, post and share with her:
Preheat oven to 350
You will need:
•14 oz. artichokes in water
•1/2 cup light mayo
•1/2 cup sour cream
•1/8 tsp. Tabasco Sauce
•1/3 cup grated parmesan cheese
1.) Begin by draining artichokes and finely chopping.
2.) Next, add the remaining ingredients and stir thoroughly.
3.) Bake for 20-25 minutes until bubbly around the edges and the dip begins to brown on top.
As you can see this recipe is simple but the results are so delicious. The sweet, tender artichoke hearts melt perfectly into the creamy dip that pairs well with crackers or bread. It is a recipe that you can whip up if company is coming unexpectedly or if it is just simply your 16th Birthday.
Happy Birthday Margaux, here’s to many, many more.