Marsala Mascarpone Tartlets = Holiday Dessert

Marsala Mascarpone Tartlets are the answer to serving a light and simple dessert over the holidays. 

All you need to do is stock your pantry with a few essential ingredients, use a minimal amount of elbow grease and you’re ready.

Next thing you know you’ll be the sweet envy of your holiday guests! 

Here’s your recipe.

Ingredients

1 tub of mascarpone cheese
1 Tbls of Marsala
1 package of miniature tart shells
Fruit to garnish

Process

Lay 12 tart shells side by side on your countertop. Set aside. In a small bowl combine the mascarpone and marsala and mix to incorporate. 

Spoon 1-2 teaspoons of mascarpone mixture into each tart shell.

Garnish with your favorite fruit. Yields up to 12 miniature tartlet shells.

Note: Miniature tartlet shells can be found at your local market or speciality markets like World Market.

Roasted Cauliflower — A Holiday Side

Roasted cauliflower just makes everything better! But don’t take my word for it. Check out this simple recipe with only 4 ingredients.

It’s one of my favorites and a go-to for any everyday meal; not too mention for your holiday dining. It’s the perfect side dish!

Here’s your recipe.

Ingredients

4C of cauliflower florets, w/ 1-2” stem
1⁄4-1/2 C extra virgin olive oil
3tsp of kosher salt
1 1/2tsp of freshly ground pepper

Process

Preheat oven 350°

Rinse, clean and gently dry the cauliflower. In a large bowl, toss cauliflower with a 1⁄4 C of olive oil. If broccoli seems dry drizzle a little more until florets are moist.

Sprinkle the salt and pepper over the florets. Mix thoroughly.

Evenly distribute cauliflower florets on a baking sheet.

Pop into oven, middle shelf center.

Roast florets for 30 to 45 minutes or until vegetables are soft and caramelized. Take out of oven and cool. Arrange florets on a plate and serve.

Cauliflower can be stored refrigerated for up to 3 days. Yields 4 side servings.

Green Beans & Prosciutto Thanksgiving Side

This recipe is a Thanksgiving twist on green bean casserole; Green Beans & Prosciutto. My sister, Emily, introduced it to our family as a healthy alternative.

I was asked to re-publish it for your holiday table. It’s quick using simple techniques. And, as we say in our family, “It’s a keeper!” 

Here’s your recipe.

Ingredients

2 tsp extra virgin olive oil
4 very thin slices of prosciutto, julienne
1 of each: red, yellow, and orange bell peppers, sliced, seeded & julienne 
2 lbs. fresh green beans, blanched
1 - 2 Tbs pure maple syrup
Salt and pepper to taste
1/4 C pecans, rough chop & toasted

Process

Place a large sauté pan over medium high heat. Add olive oil and prosciutto and sauté until soft but not crisp. Remove from pan and place on paper towel to drain. Add peppers and sauté until just barely soft.

Add the beans and prosciutto to the peppers and sauté until heated through, season with salt and pepper to taste. Drizzle maple syrup to taste. Toss all ingredients together.

Place on serving plate and garnish with toasted pecans. Serve. Yields up to 8 side servings.

Slow Cooker Roast with Fall Root Vegetables #TBT

Let’s all say it together, slow cooker roast with Fall root vegetables. It’s a mouthful and almost as toothy as it is fully cooked! 

When I was first married I received, what was then called a crock pot; 2 of them to be on point. I knew what they were. My mom, Carol, used her “red-brick” covered one for soups, chili and such. I understood their value of convenience and one pot cooking.

For me, though, if I used one it meant I had officially become domesticated. My vision was one of a 20-something gal wearing a waist-tie apron, watching the clock for her husband’s arrive home, final dinner table touches, hearing the car come up the drive, quick lipstick application, big smile and then saying as the door opens, “Honey, you’re home.” 

I was a career oriented and on the move with no time for cooking. The crock pots quickly found a new home at the local Good Will.

Fast forward several years… I’m a bit wiser and more thoughtful towards the irony of a young woman’s silly perception!  The truth is, and in today’s language, a slow cooker is the BOMB!

Here’s your recipe.

Ingredients

3⁄4 lb of lean chuck roast
2 Tbls of olive oil
3 tsp of kosher salt
2 tsp of fresh ground pepper
14.5 ounce can of dices roasted tomatoes
4 sprigs of flat leaf parsley
2 sprigs of marjoram
4 sprigs of thyme
1 large bay leaf
6-8 baby carrots 
6-8 baby potatoes
1 small onion, peeled quartered

Process

Sprinkle salt and pepper over all sides of chuck roast. Set aside.

Place a medium skillet over high heat. Pour olive oil into pan. As the oil heats up coat the inside of the pan. Once oil is heated through and almost smoking, gently place salted chuck roast in the pan. Cook each side (searing) until slightly caramelized. Put roast into the slow cooker. Add all other ingredients and mix thoroughly. Get messy!

Cover slower cooker with top. Turn heat on high and walk away. At 1 1⁄2 hours check and mix. Repeat once more. Cook for up to 4 hours or until roast falls apart to touch.

Serve immediately. Yields 3 4-ounce roast servings with vegetables. 

Note: Not all slow cookers cook alike. Take care in the timing and be watchful.

Lemon Rosemary Pan-Grilled Chicken

Rosemary and lemon are the perfect flavor combination for seasoning a chicken for a Fall grill – indoors.

This is one of my go-to recipes for an everyday meal. It’s super flavorful and quick using simple techniques. Here’s the recipe.

Ingredients

1 lb. boneless, skinless chicken breasts
4 -4 inch stems of rosemary
2 medium lemons, sliced into ½” pieces
2 Tbls extra virgin olive oil
2 tsp kosher salt
1 tsp fresh ground black pepper

Process

Place chicken in a gallon size freezer bag. Set aside. 

Take the rosemary needles off the stem and roughly chop. Place in the bag with chicken. Squeeze lemon slices over the chicken and then toss into the bag.

Pour olive oil and sprinkle salt and pepper over chicken, rosemary and lemon. Push all the air out and seal the bag tightly. Gently shake the bag, rubbing on the ingredients to distribute evenly.

Set on a plate or in a bowl and refrigerate for a minimum of 4 hours to overnight.

Ready to Grill

Take chicken out of refrigerator and bring to room temperature. Heat grill pan over high heat until pan is extremely hot. Place each chicken breast top side down in grill pan. Grill as high heat for 2 minutes.

Turn heat down to medium and grill for 1 minute.

Turn heat back up to high and immediately turn chicken over. Grill at high heat for 2 minutes.

Turn heat down to medium and grill for 1 minute.

Finally, turn heat down to low and place a piece of aluminum foil over top of pan.

Cook for 3 more minutes.

Take off heat and let rest for 5 minutes. Slice Chicken against the grain into thin slices.

Serve immediately. Yields 4 – 4 ounce servings.

Note: Cooking time may vary depending on thickness of each chicken breast.