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Italian Sausage and Tomato, Mozzarella, Basil, Pasta Salad

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A quick search of this blog will show you that I really like Caprese Salads – but there really are a lot of different things you can do if you don’t mind being ever so slightly unconventional.

A dear friend gifted me some hand made Italian sausage that her father gets in Miami and I was very excited to try it – I decided a pasta salad twist would be wonderful with it. Today, when I was at the market, I saw beautiful, yellow, grape tomatoes and knew that they’d be perfect for my dish “Italian Sausage and Tomato, Mozzarella, Basil, Pasta Salad”!

  • 2 pints yellow grape tomatoes
  • 2 pints red grape tomatoes
  • about 16 oz. mozzarella pearls
  • a big handful of basil leaves
  • 2 packages penne, cooked according to package directions, cooled and set aside
  • 8 gorgeous hand made sausages, or whatever your local meat counter has (I’m so lucky, i know)
  • equal parts extra virgin olive oil and balsamic vinegar (maybe a little over a cup each – I filled the mason jar halfway with vinegar and then add the oil to fill)
  • one clove garlic minced – mine was huge, I only used half

Slice the tomatoes in half, put in your salad vessel and set aside.

Tomatoes

Aren’t they gorgeous?

Combine the vinegar, oil, and garlic in a jar with a tight fitting lid.

balsamic dressing

I Love Mason Jars

Wash and dry your basil.  Pile one on top of each other and then roll like a cigar – using a sharp knife, slice slivers off the cigar.  This is called Chiffonade, but I call them ribbons because I’m just not that fancy.

basil

Mmmmmm Basil

Rinse the mozzarella pearls if necessary – this helps them fall apart and gets rid of the liquid from the packaging.  Add the cooled pasta, basil and mozzarella to the salad vessel.  Dress and toss carefully.

pasta salad

Yum!

I let this sit out till the sausage was ready (400 degree, preheated oven, cook for 30 minutes, flip, cook another 20) – It’s not too hot here yet and I like the salad room temperature.  Definitely refrigerate the left overs though.

Was delicious!

Dinner!

Dinner!



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May 15, 2013 Filed Under: All, Condiments, Easy Dinner, Party Food, Pasta, Recipes Tagged With: , ,

Slyce Bistro Ocala

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This afternoon, my daughter and I were out running errands and participating in a little retail therapy in some of our favorite stores.  We were getting hungry and couldn’t decide where to go, when I remembered that I’d heard really good things about Slyce Bistro.  Since it’s very near our house, we decided to give it a try and boy were we glad we did.

Located in a very small space, it’s easy to overlook, but trust me – don’t.  We were very warmly greeted when we walked in -  by the staff, as well as other patrons – it’s a very friendly space so we were immediately comfortable.  There are only about seven tables and a couple of them were taken, but we were told to sit wherever we liked.  It’s very cute and casual with nice little touches here and there. Our server Theresa, came over quickly and took our drink orders.  I got the unsweet tea which was freshly brewed and my daughter had the French Vanilla coffee, which smelled like heaven and Haley assures me that’s how it tasted.

Looking over the menu, there were lots of tempting choices.  Theresa told us that the Arancini (Chorizo and Swiss stuffed risotto, breaded and fried, served with smoked tomato and garlic aioli) was not to be missed.  We decided to give that a try as well as a small pizza.

We waited what seemed like a long time for the Arancini, but when it arrived, I could see that this was made completely fresh and to order.

When we put our fork into one of these crispy, piping hot balls of yum, the steam that escaped smelled so good!  Crispy fried breading on the outside, with creamy, cheesy risotto on the inside… and the smoked tomato sauce underneath… what a treat!  The aioli was garlicky and delicious and we were very happy that Theresa recommended them.

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When we were done with them, the plates were whisked away and the pizza arrived – which was a pancetta and sun dried tomato pizza.  Again, this was super fresh and piping hot.  I hate to bring this up again, but I’m from New York and you know how we are about our pizza right? Well.  This did not disappoint.  The crust was perfect.  Not too thin and crispy, but just enough crisp and wonderfully tender!  I’m surprised by how many times I have pizza and the crust is so tough it makes your jaw ache.  This was perfect.  The sauce was delicious and the cheese was gooey and abundant!  So delicious.

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 We each had one slice and were so full, that this came home with us and is currently in the fridge…

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There is an extensive wine list and the prices for pizza and sandwiches were more than reasonable.  There are higher priced entree items that sounded wonderful and we will definitely be back soon. Super friendly, super delicious and a mile and a half from my house.  There’s a turkey and brie sandwich on the menu that I might not get through to next week without trying.  Definitely give Slyce a try.

Slyce Bistro & Pizzeria on Urbanspoon



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May 7, 2013 Filed Under: Ocala Area Tagged With: , , ,

Pulled Pork Stuffed Peppers

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We just moved and we’ve been eating less than appetizing things.  We even had Burger King on moving day and it was truly awful.  So, while I wouldn’t exactly call this health food, I would call it satisfying, delicious and better for you than something you ordered while sitting in your car. The idea came to me the other day and I had to try it. So, here’s my take on combining two of my favorite things – Pulled Pork Stuffed Peppers.  (Also, my camera battery was dead from the move – so please forgive the phone photos. =)

  • 1 half picnic pork roast
  • 1 28 oz. can fire roasted chopped tomatoes
  • 1/4 c. cider vinegar
  • 1/4 c. balsamic vinegar
  • 1/4 c. Worcestershire sauce
  • 2 tablespoons ketchup
  • 2 tablespoons Dijon mustard
  • 4 tablespoons honey (adjust to your desired sweetness)
  • 2 teaspoons liquid smoke – I used Mesquite flavor
  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 1 big pinch red pepper flake
  • 4 bell peppers, halved and seeded
  • sharp cheddar cheese

In a large pot, or your stove top safe, slow cooker insert, brown the meat on all sides.  (I don’t trim the fat at this point.  I leave it on for flavor and trim it when I shred the meat.

pulled_pork_stuffed_peppers_1

Remove and set aside. Add the onions to the pot with a big pinch of salt and let them brown a bit.  Meanwhile, in a large bowl, combing the vinegars, Worcestershire, ketchup, mustard, liquid smoke and honey.  Whisk well and set aside.

When the onions are a bit browned add the garlic and red pepper flake, when the garlic is very fragrant, put the meat back in and pour the sauce over the top.  Cook on low for as long as you can.  I never take my own advice here and I hear that if you cook it on low for ten hours, the meat just falls apart.  I cooked mine for six and the meat was falling off the bone, but a little more difficult to shred.

Pull the meat from the slow cooker and allow it to sit a bit – so that it’s cool enough to handle.  Remove any fat that you don’t want and shred the beef – I used the two fork method, but eventually resorted to just pulling it by hand.  Add the shredded pork back to the pot stir well and cover.

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Rub a little olive oil on the peppers, place them on a lined broiler pan and scoop the pork mixture into it.  Preheat the broiler.  Shred cheddar cheese over the top of each pepper and place under the broiler until the cheese is bubbly and the peppers have softened a pit.  Mine were done in less than ten minutes.

We served them with coleslaw and salad and they were delicious! Extremely satisfying and a very nice, “First Real Meal in Our New Home”.

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There was plenty of meat left over – and I saved the bones and fat for soup and greens. Frugal and delicious!



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April 20, 2013 Filed Under: All, Crockpot, Party Food, Recipes Tagged With: , , , ,

Indian Spiced Slow Cooker Stew

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Remember a couple of weeks ago when I attempted my first curry?  Well, this is my second attempt at Indian Cuisine and while I’m not sure it’s exactly traditional – I wanted to use what I had on hand and really start to get to know these unfamiliar spices. Here’s my take on Indian Spiced Slow Cooker Stew.  I made mine vegetarian.  You could absolutely make this with chicken, beef, lamb, whatever… I’d brown the meat first, set aside, follow the rest of the recipe and add the meat back to the cooker after you add the tomatoes. Let me know if you try it and what you think!

  • 1 bag red potatoes, halved and sliced on the thin side
  • 3 carrots, sliced
  • 2 large onions, peeled and sliced into rings
  • 3 cloves garlic, chopped
  • 1 in. piece of fresh ginger, peeled and grated
  • 1 tablespoon each, paprika, and cumin
  • 1 teaspoon each turmeric and cinnamon
  • 1/2 teaspoon cayenne
  • 1/8 teaspoon cardamom
  • 2 28 oz. cans chopped, fire roasted tomatoes
  • 1 pint sliced portobella mushrooms
  • 1 small bag frozen, baby peas
  • 1 large can chick peas, drained and rinsed
  • a handful of chopped cilantro

In a large pot, or your stop top safe, slow cooker insert, heat about a tablespoon of oil.  When it’s hot, add the potatoes, carrots and onions with a big pinch of salt, and allow to cook until the vegetables have softened a bit.  Normally, I like to get them a little bit browned, but I overcrowded my pot and that was not going to happen. Also, you don’t have to use a whole bag of potatoes, but we like to have leftovers.

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Add the dry spices and cook and toss a bit to toast them.  When they’re really fragrant, add the garlic and ginger and toss and cook for another minute or two.

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Add the tomatoes, stir and transfer to the slow cooker. Truth time: I had originally just put one can of tomatoes into this, but at this point, it looked a little dry, so I added another and I’m glad I did.

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Set on low for five hours. At about 4 1/2 hours, add the chick peas, mushrooms and peas – stir well, cover and let cook for another 30 minutes.  Plate and add a couple of pinches of fresh cilantro on top.

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Ok – this was quite good. Very warm, very tasty.  A couple of the young men at my table felt that all it needed was some animal protein, but I don’t think that’s it.  I will definitely make this again – maybe with a dairy product of some sort. Sour cream?  Yogurt? I’ve only had Indian food a handful of times – so maybe what I need to do is take my favorite things that I’ve eaten in restaurants and start taking them apart.  What do you think?



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April 4, 2013 Filed Under: All, Crockpot, Easy Dinner, Healthy, Recipes, Vegetarian Tagged With: , , ,

Basil Infused Oil

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On more than one occasion, I have thought to myself that I spend far too much money on flavored oils.  Although, there is a blood orange infused oil made by “O” that I buy at Stella’s that I can’t live without, but I digress.  Anyway.  I have this beautiful basil plant that is chock full of big, tender leaves and I thought I’d give this a try.  I’m so glad I did.  The basil infused oil was so flavorful, that I’m going to try it with every other herb I can get my hands on.

  • a handful of basil leaves
  • coarse sea salt (or kosher)
  • extra virgin olive oil

Put a nice pinch of salt into your mortar and pestle – if you don’t have one, go buy one.  You don’t need a fancy one, you can get them for about $5.  I don’t use mine that often, but when you need it, there is no substitute.  Rip up some of the basil leaves and put them on top of the salt.

basil leaves

Crush the leaves and salt together until it makes a paste

Basil Paste

Scrape the paste into a ball jar, or other sealable container  and cover tightly.

Steeping Basil Oil

Allow this to steep on your counter for a couple of hours and then strain into another container – I used a cruet.  This was delicious drizzled on top of tomato, vegetable soup, on top of salad, I think it would be remarkable in mashed potatoes, honestly – it was so delicious and so easy that you really need to do yourself a favor and try it.  You will love it!



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March 30, 2013 Filed Under: All, Condiments, Recipes Tagged With: , , ,