Archive | Recipes or food or anything yummy

cookies {and a giveaway!}

mmm…

The other day my mom and sister were making cookies thousands of miles away. It was so sad I couldn’t join them. It made me think of my mom’s peppermint candies and it made me homesick!

It’s that time of year, lots of cookies and candy that remind me of home. 🙂

and I happened to pin this Shortbread Cookie Recipe on Pinterest.: shortbread cookies3

My mom never made Shortbread Cookies, but Husbuddy loves  Shortbread… so he convinced me to make it last night.

shortbread cookies2

mmm… they’re so good and buttery and soft.  and  who knew shortbread was so easy to make?! {it has a TON of butter tho}

shortbread cookies

So, since I made Husbuddy’s reciper, I was wondering…

What is your favorite cookie recipe?

I’d love to hear!  If you leave a comment below and tell me what your favorite recipe is, I’ll enter you into a giveaway for this angel print from my etsy shop:

bethlehem angel4

I’ll pick and announce a winner by random on Friday the 9th.  For more chances to win, leave more than one comment! 🙂

*If you don’t win, and you’d still like a copy of my angel  print, {or anything else!} enter XMASCOOKIES at checkout to get 10% off your order at my shop!*

Can’t wait to hear about all of your favorite Christmas cookie recipes!

Good luck!

xoxo-

kimberly renee

{and while you’re doing that, I’m off to have another one of those shortbreads… for breakfast…hee hee, shh… don’t tell my mother.}

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summer in a dish {Italian Cooking Lesson #5}

Caprese!

The perfect summer dish. Mouth watering perfection. Nice and cool when it’s so hot outside…

“Perfecto!”

Ingredients:

  • ripe tomatoes (really good if you use heirloom tomatoes)
  • fresh mozzarella (preferably “buffalo” moz. the kind you find floating in the water)
  • fresh basil
  • virgin olive oil (about 3 tablespoons)
  • salt & pepper
To make:
  1. Slice tomatoes.
  2. Cut the cheese.  (hee hee) ok, slice it into chunks
  3. cut up the basil
  4. layer all of the ingredients in a pretty dish.
  5. sprinkle with plenty of salt and pepper
  6. pour olive oil over the whole thing.
done!
so easy!
“Brava Bella!”
You’ve done beautifully and you’re about to melt into the most delicious and perfect summery dish. 🙂 yum!

 

 

 

 

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italian cooking lessons {#4}

One of our favorite pasta dishes is one that i didn’t even learn in Italy.  We learned this recipe from my mother-in-law (so correct us, Pam, if I have this wrong!). It’s so easy and so yummy!

Ingredients:

Bow tie pasta

Myzithra Cheese

Olive oil

pepper/salt to taste.

Recipe:

cook pasta to directions.

grate cheese- {for 2 people i grated about 1 cup or half of the cheese that i bought that you can see in the picture up there.}

When pasta is done, drain, put in a bowl, add a Tbsp or so of olive oil, and then add cheese and salt and pepper to taste!

done. so easy!

I think the reason I like this is because the cheese doesn’t really melt, but it covers all the pasta and gives it a very unique, savory flavor.  Seriously one of our favorites!

We were on our nightly walk this evening talking about what to have for dinner. This sounded so good that we had to go get the ingredients right away! 🙂

One more week of the Picture a day! When I first started this, I thought there were only 40 days between the beginning of Lent and Easter. But- it was made known to me {i guess i should have counted the days first!}that those 40 days don’t count Sundays, and since I took pictures on Sundays, I’ll have 46 pictures! Except I have to admit… i may have missed a day or two so far. Doh! this every day thing is really hard! But here’s to hanging on strong for the next week!

I hope you all have a wonderful Holy Week. Happy Palm Sunday!  Let me know if you make some of my mother-in-law’s Myzithra Pasta!

xoxo-kimberlrenee

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mmmm Brussels sprouts… {day 15}

I have to say that Brussels sprouts are about one of my favorite veggies of all time.  BUT only if they’re cooked right! and by that I mean they must be roasted! 🙂 then they get all crunchy and yummy it seriously feels like you’re eating those forbidden potato chips … but you’re not. you’re eating darn healthy veggitables! {ok, maybe not that healthy with all the olive oil…}

so here’s what you do:

grab a bag of Brussels sprouts.

what? you don’t get it in a bag? ok, Trader Joe’s is pulling a fast one…

so go ahead and grab your sprouts… and cut them in halves or quarters.

then cover with olive oil and salt and pepper and one of your favorite herbs. today’s choice was rosemary. mmmm.

then stick them in the oven and roast them for at least a half an hour at 350. Longer if needed to get more crispy-but don’t burn them.

mmm. SO GOOD. seriously. Husbuddy and I even fight over who gets the last crispy pieces! haha.

well, there you go. I just did a whole post on brussels sprouts. oh. my. goodness. what’s wrong with me??

but they’re so pretty!!

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Italian Cooking Lessons {Recipe #3: Gnocchi Alla Bava}

I have made this recipe about 3 times since the last Italian Cooking Lessons but I kept forgetting to take pictures! Doh!

So finally, my little sister Amy, asked me to teach her how to make homemade gnocchi over Christmas break and i convinced Husbuddy to take pictures for me.

This is his all time favorite Italian recipe of mine.

His favorite.

i am not kidding.

everytime I am in the mood to pull out on of my Italian recipes, he asks for this one. The conversation usually goes like this:

me: “i’m in the mood for some italian. Let’s make something we haven’t made in a while.”

hubuddy: “make gnocchi!”

m: ” we made that last time. let’s try something else.”

h: “come on, gnocchi is the best. it’s the best thing you make. it’s so soft and yummy and cheesy and healthy (potatoes are vegitables right?) and there’s always so many leftovers…please? i’ll do anything for you.”

m: “so will you help me make the millions of little gnocchis? {yes. i said gnocchiS. get over it} you know it takes me forever by myself and my hands get so messy…”

h: “um… you know i don’t like getting my hands dirty…i’ll do anything else for you…”

m: sigh…”fine. i think you’ll owe me a month of back massages.”

ha. it’s not that much work. i promise!

it just makes my life easier if he would help me once in a while instead of just watching and drooling … but as he said, he hates getting his hands dirty… haha.

so folks: get ready to get your hands dirty making this handmade potato pasta! 🙂

******

(isn’t my little sister the cutest?!)

First we’ll make the pasta.

pasta ingredients:

  • 1 lb baking potatoes
  • 3/4 cup all purpose flour {or more depending on potatos. you will also need more for all surfaces}
  • salt and pepper
  • 1 egg yolk

-Boil potatoes (in skin-my italian teacher said this is how to keep in more the nutrients when cooking them) in salted water until tender, drain, put back in pan to let dry over low for a few seconds.

-peel.

-put through a potato ricer onto a floured surface.  this allows air to get into the potato mixture. {very important! don’t use a masher!}

-mix in egg yolk with 1/2 teaspoon salt and flour to make the dough. {use as much flour as needed to make elastic}

-kneed a little to make it elastic.

-make the dough into a ball.

-divide into parts that you then roll into a rope 3/4″ diameter. cut into pieces

-shape pieces using a fork. use thumb to flick/push the dough along tines to create ridges and bowl shape.

you’ll make so many of these you’ll become a pro. see? doesn’t Amy look so happy that she’s becoming a pro? 🙂

-place on heavily floured plate. {here i already thought i had enough flour on them… they didn’t stick to the pan}

aren’t they pretty?
OK. now let’s cook these yummy little suckers.
To cook:
-boil 4-5 quarts of water. drop in 1 at a time. when they rise to the surface- they’re done! {sometimes i allow it to sit for a minute at the top to make sure it’s “al dente”
Sauce: {the “alla Bava” part!}
  • 1/2 lb Fontina or fontal cheese
  • 1/4 c. melted butter
  • fresh sage
  • nutmeg
  • Parmesan cheese

-cut cheese into small cubes.

-when putting cooked gnocchi into a bowl, layer with cheese cubes.

{note: since i have a large family, and we were making dinner for everyone, we made half homemade gnocchi and half store-bought. hence those different colors… those are store bought… pretty much tastes the same! SO: if you feel lazy just go buy a pack of pre-made gnocchi and make it with this sauce… but everyone in my family agreed that the homemade were better}

{make sure to cover the bowl while you finish cooking the rest of them}

add the layers of gnocchi and cheese as you cook them…

see the difference from the store bought and the handmade? i think the handmade have more character… therefore they taste better! 🙂

-melt butter in pan and add sage leaves.

-pour butter over all the gnocchi and cheese.

-sprinkle with nutmeg and parmesan.

-serve immediately.

now. stop drooling. they do taste AMAZING as they look, i promise. but you should go make them yourself so you stop embarrassing yourself with all that drool.  🙂 hee hee.

{note: this may not be the best dish for those with new year’s resolutions having anything to do with eating healthy: so much cheese and potato… it is definitely a winter dish!}

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Italian Cooking Lessons. {Recipe #2 -Carbonara}

So, the other night was “Date Night”.

One of our favorite things to do is to make dinner together. Husbuddy likes to surprise me with a yummy loaf of bread and fancy cheese to start out our date night. Isn’t he cute? 🙂

yum! 🙂

Let’s go back to Italy! 🙂

The picture above is from Lucca. Only one of the coolest, cutest, most interesting little Tuscan towns that I ever visited!  In the center of town there is a courtyard that is round. I mean it! Each building around the edge has a curved side!  Weird huh? Well, actually it was built around an old Roman fort, so that little round courtyard has been there for 2000 years! So crazy. So beautiful.

Anyway, on to the food…have you ever heard of the pasta called Carbonara? It’s pretty much Heaven on a Plate.

I made it when we had our friends, Abby and Scott over. They loved it (even though I messed it up) and have asked for the recipe. So here it is, but the right way, without me messing it up! So if they liked it when I messed up… think how good it is when I don’t! :-p ha. It’s a really easy pasta recipe that has it’s origins from Rome.

What you need:

  • 4 teaspoons Olive Oil
  • 5 OZ of diced bacon
  • 1 clove of garlic, crushed
  • 1 1/4lbs Noodles (spaghetti)
  • 5 eggs
  • 5 TBL each of Parmesan & of Pecorino Romano cheese

Start the water boiling and cook the pasta.

Dice the bacon…OR… since it’s date night and you’re making this dinner with your husbuddy, make the husbuddy get his fingers dirty. 🙂

Saute the bacon in the oil. Add the crushed garlic. When the garlic is brown, discard it.

Shred the cheese folks.

Now, beat your eggs. I only have 4 eggs here because I’m not making the whole amount of the recipe.

Add plenty of Salt & Pepper 🙂 (hee hee. ) Then add the cheese and mix it all together.

Once the bacon is ready, and the pasta is cooked you’re all ready to make some magic happen!

Add the drained pasta to the egg mix. Yes, you read that right. The pasta and the bacon are hot enough to cook to the eggs. This is what makes the Carbonara amazing. 🙂 In Italy and Switzerland, it even comes out to you with a raw egg sitting on top of the pasta, then you mix it in right there at the table! but we’ll do it this way.

Mix it all together. The cheese will melt, the eggs will cook into creamy yummyness.

Then add the bacon AND the oil. Um. I know. Gross. But it’s what continues to cook the eggs AND helps make it so yummy! (if it seems like too much, just use some of the grease)

If you think it’s not cooked enough, you can put the whole skillet back into the pan to heat up for a second, but not too long- otherwise you’ll have fried egg and noodles! definitely not as creamy, therefore not as good! so be careful. but don’t eat raw egg either. i know. tricky. :-p

Look at how beautiful that is! 🙂 Super easy, pretty fast, and a delicious Italian meal is waiting for you friends! Enjoy! Let me know if you make it!

Buona Notte!

 from Italia 🙂

xoxo-Kimberly Renee

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Italian Cooking Lessons. {Recipe #2 -Carbonara}

So, the other night was “Date Night”.

One of our favorite things to do is to make dinner together. Husbuddy likes to surprise me with a yummy loaf of bread and fancy cheese to start out our date night. Isn’t he cute? 🙂

yum! 🙂

Let’s go back to Italy! 🙂

The picture above is from Lucca. Only one of the coolest, cutest, most interesting little Tuscan towns that I ever visited!  In the center of town there is a courtyard that is round. I mean it! Each building around the edge has a curved side!  Weird huh? Well, actually it was built around an old Roman fort, so that little round courtyard has been there for 2000 years! So crazy. So beautiful.

Anyway, on to the food…have you ever heard of the pasta called Carbonara? It’s pretty much Heaven on a Plate.

I made it when we had our friends, Abby and Scott over. They loved it (even though I messed it up) and have asked for the recipe. So here it is, but the right way, without me messing it up! So if they liked it when I messed up… think how good it is when I don’t! :-p ha. It’s a really easy pasta recipe that has it’s origins from Rome.

What you need:

  • 4 teaspoons Olive Oil
  • 5 OZ of diced bacon
  • 1 clove of garlic, crushed
  • 1 1/4lbs Noodles (spaghetti)
  • 5 eggs
  • 5 TBL each of Parmesan & of Pecorino Romano cheese

Start the water boiling and cook the pasta.

Dice the bacon…OR… since it’s date night and you’re making this dinner with your husbuddy, make the husbuddy get his fingers dirty. 🙂

Saute the bacon in the oil. Add the crushed garlic. When the garlic is brown, discard it.

Shred the cheese folks.

Now, beat your eggs. I only have 4 eggs here because I’m not making the whole amount of the recipe.

Add plenty of Salt & Pepper 🙂 (hee hee. ) Then add the cheese and mix it all together.

Once the bacon is ready, and the pasta is cooked you’re all ready to make some magic happen!

Add the drained pasta to the egg mix. Yes, you read that right. The pasta and the bacon are hot enough to cook to the eggs. This is what makes the Carbonara amazing. 🙂 In Italy and Switzerland, it even comes out to you with a raw egg sitting on top of the pasta, then you mix it in right there at the table! but we’ll do it this way.

Mix it all together. The cheese will melt, the eggs will cook into creamy yummyness.

Then add the bacon AND the oil. Um. I know. Gross. But it’s what continues to cook the eggs AND helps make it so yummy! (if it seems like too much, just use some of the grease)

If you think it’s not cooked enough, you can put the whole skillet back into the pan to heat up for a second, but not too long- otherwise you’ll have fried egg and noodles! definitely not as creamy, therefore not as good! so be careful. but don’t eat raw egg either. i know. tricky. :-p

Look at how beautiful that is! 🙂 Super easy, pretty fast, and a delicious Italian meal is waiting for you friends! Enjoy! Let me know if you make it!

Buona Notte!

 from Italia 🙂

xoxo-Kimberly Renee

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