Stromboli

It is nice to have something quick and easy already made in the fridge for the kids to eat. I have been on a roll making Stromboli.  It is pretty easy to make and is great straight out of the fridge, heated in the microwave or toaster oven, or even in a picnic or lunch box. It is a great treat by the pool or at the beach too.

You can add just pepperoni and mozzarella. Or you can load it up with salami, sopressata and ham. This recipe makes two hearty Stromboli.  Enough to enjoy for a few days, if your family is like mine. 

You can serve the Stromboli plain or with your favorite marinara sauce.

Stromboli

flour for dusting
Olivie Oil
1 Pizza dough, divided in half
2 Tablespoons minced garlic
1 Tablespoon Italian seasoning
1 pound sliced pepperoni
( I use turkey pepperoni)
4 cups shredded mozzarella
1 egg, lightly beaten
kosher salt
2 cups Marinara ( optional)



Preheat oven to 400 degrees. Prepare two baking sheets with a small coating of olive oil, some cooking spray, a silpat or parchment.
On a floured surface, gently roll/stretch out the dough halves into large rectangles. (9x13).  Sprinkle both rectangles with the garlic and the Italian seasoning leaving a border of about 1 inch, evenly lay out the pepperoni and mozzarella over the rectangles.  
Using a pastry brush , brush the 1 inch border with the beaten egg.  Start to roll up the dough , like a jelly roll. Repeat with other stromboli.  Place each loaf on a prepared baking sheet. 
Brush the tops of the stromboli l;ightly with some olive oil. Sprinkle with a bit of Kosher salt. Cut a few slits on top of each loaf for steam to vent.  Bake for about 25 minutes or until lightly browned.
Remove from the oven and let cool for 10 minutes before serving. Serve with Marinara sauce.

Bacon and Cheddar Cheese Scones

I saw this recipe at a baking demonstration and it looked so good and easy that I went home that day and made it.  I have made it a few times and have been trying to make it my own.  I like it best with chunks of cheese instead of grated and I like a variety or herbs instead of just one.


I have made this for breakfast, sent it to school with my kids for lunch, and it is nice with a lighter soup or salad too.  This would be great to take on a little picnic with some fresh fruit and some wine. A

I like to make it in the morning, as it will be good hot, cold or even at room temperature.

When I was at the baking demo, the woman from King Arthur Flour suggested that we play around with the ingredients, just to make sure that you have a meat, a cheese and a green.
Next, I am going to try mozzarella, basil and pancetta.

Bacon and Cheddar Cheese Scones


2 Cups flour
1/2 tsp salt
1 TBSP baking powder
2 tsp sugar
4 TBSP COLD unsalted butter, cut into cubes
1 cup diced cheddar cheese
1/2 cups fresh herbs, chopped
( basil, parsley, thyme)
1/2 pound bacon, cooked and crumbled
3/4 cup heavy cream, or enough to form dough, plus more for brushing top


Preheat oven to 425 degrees.

Prepare a sheet pan, either by
lightly greasing, lining with parchment or  use a silpat.

Whisk together the flour, salt, baking powder, and sugar.

Work in the cold butter until the mixture is course crumb texture.

Mix in the cheese, bacon and herbs until distributed evenly.

Add 3/4 cup of cream, stirring to combine. Try squeezing the dough together, you may need to add more, just until the dough comes together.

Transfer the dough to the prepared sheet.. Pat into a smooth disk shape.

Using a sharp knife, carefully cut the disk into 8 wedges, separate each wedge slightly.

Brush the scones with a bit of the cream, to help with browning.

Bake 22-24 minutes, until golden brown.

Remove and cool slightly before serving.

Macaroni and Cheese

Happy Mother's Day!

I was lucky enough to have an amazing mom. She was famous for making delicious lasagna, meatballs, pork and sauerkraut, pineapple upside down cake and macaroni and cheese.  Well, maybe not famous, but in my eyes she was. 
I am sharing her macaroni and cheese with you today. It may not be glamorous or gourmet, but it was what I grew up with and whenever I make it, I think of her.


1 lb elbow macaroni
3 TBSP butter
3 TBSP flour
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
2 cups milk
1 block of cheddar cheese, cubed

Mom always used Cracker Barrel extra sharp white cheddar in the red package, so, use that, it is the best!

Cook the macaroni according to package direction. Rinse in cold water to stop cooking. 
Meanwhile, in a medium saucepan on medium high heat; melt the butter.  When the butter is melted, whisk in the flour to make a rue . Slowly whisk in the milk. Add the dry mustard, salt and pepper. While stirring, drop in the cubed pieces of cheese, and continue stirring until all of the cheese is melted. Add the cooked macaroni to the cheese mixture and mix until thoroughly combined, getting all of the cheesy goodness into the macaroni. Pour the mixture into a greased 9x12x3 pan.  Bake in a 375 degree oven for 30 minutes or until golden brown.  

Grilled Cheese with Spinach and Bacon

Sometimes we just need a little comfort food. Grilled cheese makes everything feel better. I love adding a little bit of veggies to almost anything. Having my kids love something with veggies better than plain just makes me happy. 

This recipe is based on one from Giada. Her recipe calls for pancetta, which I do love and have made it this way, but I do not always have it on hand.  She uses Monterey Jack and cheddar. I think that any combination will work.  

I like to make the cheese spread and have it available for the kids to make sandwiches whenever. And I make the whole pound of bacon and leave it in the fridge to add also. 

1 pound bacon, cooked 

1/2 c. (1 stick) butter, softened

2 cups grated cheddar cheese

2 cups grated mozzarella cheese 

1 tsp kosher salt

1 tsp canola oil

2 cups baby spinach, chopped

Hearty bread (oat nut, whole wheat, sourdough)

In a food processor, or blendtec, combine the butter, cheeses, salt and canola oil. Blend until smooth, adding extra oil if needed. Add the spinach until just combined. ( you could mix by hand also). Spread cheese mixture on a slice of bread, top with a few slices of bacon and another piece of bread. Place in a preheated panini press