Infused Olive Oil

Since being in this wonder place, taking cooking class and learning about how to make some great authentic Italian dishes has got me in a cooking mood. After visiting Alberobello, Italy and tasting some of the best infused olive oils, I just had to come and try to infuse my own olive oils.

Very simple and you can infuse your oils with anything you like (basically). I decided to do a spicy oil with jalapenos and red peppers, the other with lemon (zest only).

Lemon infused olive oil

It is best to make sure whatever you are using is dry before adding to the oil. I used Extra Virgin Olive Oil. Clean your lemons well and then take off the zest only and lay on a paper towel to allow to dry completely. Do the same thing for the jalapenos. I used fresh so you can slice them and lay them out to dry out also.

The reason for this is because you do not want any water in the olive oil, which could containment the oil.

I also added crushed red pepper to my jalapenos as well. Let the oil sit for about 3 weeks before trying. It should be all infused and ready to use.

Jalapeno and red pepper infused olive oil 

It actually looks so pretty in the oil just floating around. The lemon oil I made to use for seafood but can be used for chicken as well. The spicy oil we actually use it to dip bread in or brush it on meat while grilling. Really good on chicken.

Pasta Time!

Alfredo w/ Chicken, Broccoli & Penne

Alfredo w/ Chicken & Broccoli

Cooking has become the norm for me around here. Don't get me wrong, I enjoy cooking but I am doing a lot more of it now. Being a stay at home Mom, I really have no choice but to cook
(I guess). I enjoy trying different things and experimenting with recipes (my husband not so much). He feels, if it's not broke don't try to fix it
 :-)

Well, good thing he is not doing the cooking around here! This one is super easy. Most people know how to make a simple alfredo sauce. Season chicken, cook and cut in bite size pieces. I use the steam fresh bag of broccoli and heat according to instructions on bag. Once broccoli is done, I put it in a strainer to let all the liquid drain. You do not want to put the broccoli into your sauce without draining as it was thin out the sauce.

Season chicken and cook in pan, bake or use a grill pan

Once drained and pasta is cooked and drain, add all ingredients together including the alfredo sauce and toss.

Serve and enjoy!

Click here for Alfredo sauce recipe

Quick and easy alfredo sauce

Taking it South

BBQ Spareribs

It should be evident by now that I enjoy cooking. My family always enjoys to see what we are having for dinner and sometimes they like to stick with the favorites. Since I am from North Carolina, BBQ is something I grew up on. Having cookout's in the summer and I remember my Grandfather would always bring the ribs in first (kinda like the appetizer before the main course). Those ribs were always fall off the bone good.

Since living abroad and getting settled in, we yet to buy a grill as we are going back and forth over charcoal versus gas. With that being said, I have opted to fix my ribs in the oven. Let me tell you, they come out just as tender, juicy and succulent as if I grilled them. Key is to wrap them in foil and let them cook for about an hour. Then bast with your BBQ sauce of your choice, cover and back for another 30 minutes or so. Low and slow is the key and they turn out great every time.


I use bottled bbq sauce and I add a couple tablespoons of butter, brown sugar, a little honey and Dijon mustard. Coleslaw, just grate the cabbage and carrot. Add apple cider vinegar, mayo and sugar.

Nothing like good ole southern eating :-)

Pasta!

Spaghetti anyone?

Seriously, spaghetti is like my go to meal. It is quick and easy and I am sure I have made it different just about every single time. I always use fresh herbs (or dried) when I run into the issue where I thought I had something in the fridge and didn't. I always keep dried herbs and seasoning in my cabinet.

This spaghetti tonight, I actually used a jar of spaghetti sauce, a can of tomato puree, fresh parsley (I always use italian flat leaf), dried oregano, onion and garlic.

Spaghetti with meat sauce

I use tomato puree as it is much thicker than tomato sauce. I like my sauce a little on the thicker side to nicely coat my pasta. Another rule of thumb, never add oil to pasta when boiling. You want the sauce to stick to your pasta, not slide off. I know you think I have to add it so my pasta will not stick while cooking. Well, I never add oil and my pasta does not stick together. You just have to make sure you stir it (I usually use a fork for spaghetti, angel hair, linguine pasta). Once I drain it, I add about a tablespoon of a non cooking olive oil. One that you would use for dressings/dipping as it is much thicker and taste great.

I use beef, just brown it up and once done, I add my garlic, onions and herbs and cook for another minute or two. I then add my sauce and just let it simmer. I add just a little salt and about a teaspoon of sugar just to cut the acid of the tomatoes, not too much sugar that the sauce it sweet, unless you prefer it that way.

Antipasto

Who doesn't love a great snack?

I love to snack and during the weekend what better way to unwind by watching some great movies or shows on hulu and having a great snack. That is where the antipasto platter comes into play. What a great snack in between meals. It may not be the healthiest snack but it is very tasty. 

Just choose a good bread, like a nice french baguette, variety of cheese, I used asiago for this one. Smoked provolone, buffalo mozzarella or smoked gouda will work. 

You can choose a couple different salami's, olives, good olive oil to drizzle over the bread, figs and even honey. 

 

Quesadilla

Quesadilla Kick

I have been on a quesadilla kick the last few days. It started by making them for my daughter for dinner. She loves anything with cheese on it. So, one day for lunch I decided to make one for myself and I almost forgot how good they are. Today was my, I don't feel like cooking, find what you can in the fridge day, I decided to make myself a quesadilla.

Thinking about what I should add to this and I wanted lots of flavor, I decided to take some of the roast that I fixed yesterday and shred it to add to my quesadilla. Sounded like a good idea to me. Next, I chopped some cilantro, tomatoes and onions...sounds like this is going in the right direction :-)
Started with a layer of Colby jack cheese, I heated the shredded roast in the microwave for a few seconds and added that on top. Then the cilantro, onions and tomatoes and the outcome was just delish!

I served it will some salsa verde and sour cream. My hubby kept saying he wasn't so sure about my combination but he couldn't stop looking in my direction. So, finally being the good wife that I am, decided to offer him a piece. Of course he enjoyed it and so being the giving person that I am, offered him a whole piece :-)  Happy quesadilla making!!

Salmon Teriyaki Style

Teriyaki Glazed Salmon

Seafood is a very easy food to prepare as long as you don't over cook it. This is so simple and easy to prepare. A quick weekday dinner sure to please.

All you need are salmon fillets seasoned with salt and pepper. I pan seared my salmon in coconut oil and prepared the teriyaki sauce. Once done searing, I put on a sheet pan and brushed with the sauce. There is actually no need to put in the oven but I wanted to glaze to sort of cook for a few minutes on the salmon. This turned out very delish and served with jasmine rice and roasted asparagus.