This is what I always bring to a Pot Luck Affair. It’s so easy and a real crowd pleaser.
1 lb Italian Sausage – links cut into thirds
1 lb Onions – sliced
1 lb Peppers (what ever color you like) – sliced
1 lb potato – peeled, cut same size as sausage – (in a pinch I have used 2 cans of whole potato- drained & rinsed)
2-3 TB Olive Oil
1/2 C Cold water
salt/pepper to taste
Hot pepper flakes – optional
Pre-heat Oven: 400
Bake 1 hour
Place all of the above in a roasting pan. Stir to make sure everything is coated with the olive oil (I use my hands). Cover with foil for first 30 minutes of baking – uncovered for the last 30 minutes.
This recipe can be doubled.
P.S. I have also replaced the potato with a can of white beans – rinsed and drained
Promise – no leftovers
Tagged: cassarole, onion, peppers, potato, sausage
Groovin Moms was invited to the “Dark Chocolate: The New Dessert” tasting. The tasty adventure started the moment we walked in. We met Athan Spanos – Chef de Cuisine at The Hotel Hershey and he prepared the most delicious dishes for us.
Here is Merci enjoying one of three crostini served. This dish was paired with wine (Ferrari-Carano siena Sonoma Country red wine) and chocolate (Scharffen Berger Semisweet Dark chocolate). Perfection! All the chocolates are perfectly portioned to enjoy every day.
Here is the recipe:
1 TB fresh black pepper
4TB goat cheese, room temp
4TB light cream
Salt/Pepper to taste
Sliced Fresh strawberries
2C Balsamic vinegar
8 slices Of French baguette
Combine the goat cheese, black pepper, light cream , s/p
Wash and slice strawberries.
In a sauce pan, add vinegar, reduce down slowly, on a low flame (to 1/2 cup).
Drizzle the slices of baguette with extra virgin olive oil and season with s/p
Toast at 350 until golden brown – cool
Spread 1/8 of goat cheese mixture on each crostini, top with 2-3 slices strawberry and drizzle with balsamic reduction.
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Categories: product review · recipe
I admit it, I love chocolate ever since I can remember. Chocolate and fruit is simply a match made in heaven and to put it all together on a slice of bread and call it lunch. You can call me “Happy”. So excited about the new Hershey’s Chocolate Spreads, plain, with almonds or hazelnut. I used the good old plain chocolate to make these sandwiches.
Hershey’s Chocolate Spread Sandwiches
Your favorite bread – I used Pepperidge Farm Swirl Bread
Your favorite fruit – I love strawberries and bananas
Your favorite Hershey’s Chocolate Spread
What a easy way to spread some goodness around!
Categories: product review · recipe
Tagged: fruit, hershey's, Pepperidge Farm
Whenever I go to brunch, lunch or a day time event like a bridal shower, my go to drink is a Bloody Mary. I love tomatoes any way, fresh, canned or juiced. Whenever I fly I always order a tomato juice, with lots of ice - no booze.
Tyler Florence is one of my favorite chefs and here is his recipe for a whole pitcher full to share and enjoy!
Bloody Mary by The Pitcher
6 limes, juiced
1 tablespoon celery seeds
3 tablespoons grated fresh or prepared horseradish
2 quarts tomato juice, chilled
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
1 1/2 cups pepper vodka, chilled in the freezer
Celery stalk, sliced limes for serving
Combine the lime juice, celery seed, and horseradish in a pitcher. Muddle the mixture with the end of a wooden spoon to blend and break up the celery seeds. Pour in the tomato juice, hot sauce, and Worcestershire sauce; season with salt and pepper. Stir everything together to combine.
Divide the vodka among 6 tall, chilled glasses filled with ice. Fill the glasses with the bloody mary mix, stick in the celery and garnish with the lime slices. Give the bloody mary a good stir and serve.
I honestly can make olive tapenade (recipe below) and a loaf of crusty bread my dinner. This time I shared it with my family while waiting for our dinner.
Green Olive Tapenade – Food Network
1/2 pound pitted green olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
A tall, cold glass of beer don’t hurt either
Categories: Dining · recipe · Shopping