I haven’t done a frittata in a while and I thought how perfect this one would be right now. Tis the season for summer corn on the cob.
Fresh corn is showing up everywhere in my neck of the woods, farm stands, grocery stores and farmers markets all over, so go grab some to make my fresh summer corn frittata.
I always shuck my corn outside because it’s a mess but so worth it. This frittata is so delicious, easy to make and a special treat this time of year.
I like to cut my corn into planks it makes for a prettier presentation and you get a concentrated burst of corn in each bite. You can steam your corn ahead of time or use some leftover corn you had from the other night.
I find that when the corn is precooked I get better looking planks and they stay together nicer when sautéing. You can of course just cut it off the fresh cob but go slow with a sharp knife right down each side ,but be careful when sautéing it they might not hold together as well.
Along with a couple of other ingredients I like using some Boursin cheese in this frittata, it melts really good and has a nice flavor, but feel free to use a creamy cheese of your choice.
This is a special treat using summer fresh corn on the cob, I think you’ll love it!
Fresh corn on the cob is the star ingredient in this delicious summer corn frittata.
Author: Marie
Ingredients
2 ears of corn on the cob, cut into planks, precooked or fresh off the cob
5 eggs, whisked well
½ package of Boursin cheese
handful of grated pecorino romano or parmigiano reggiano
small handful of cherry tomatoes, sliced in half
knob of butter and olive oil
basil for garnish
Instructions
Heat a non-stick skillet, one that can go under a broiler as well.
Add the butter and a drizzle of olive oil on the bottom of the skillet.
Toss in your corn planks, season with salt and pepper and saute for a couple of minutes.
Add the grated cheese to your whisked eggs then pour mixture into the pan over the corn planks.
Sprinkle your tomatoes around and place your crumbled Boursin cheese all over.
Take a fork and lift up some of those planks so you can see them while the eggs are setting.
Turn your broiler on because you’re not going to flip this frittata, you’re going to finish cooking it under the broiler, but don’t walk away!
Stay right there checking so it doesn’t burn, the cheese will melt and the eggs will not be runny in the middle and you should have a nice golden brown.
Let it sit for 5 minutes, garnish with fresh basil and enjoy.
You must make this savory puff pastry, layered with a filling of creamy, herby cheese and topped with artichoke hearts. It’s simple, elegant and full of flavor.
This artichoke tart can easily be served as a main, for brunch, a side or an appetizer. Easy enough for a week day meal as well as the weekend.
I want to stress how simple this is to make because you’re going to be using good old fashioned frozen store-bought puff pastry, some Boursin cheese and canned artichoke hearts.
There’s also shredded mozzarella into the mix along with some fresh herbs to bump up the flavor even more, just make sure you drain those artichokes well!
I place the artichoke halves onto a paper towel and typically change out the towel a couple of times just to make sure no moisture is clinging unto them.
Serve this warm or at room temperature with a fresh salad of your choice.
A crunchy, buttery crust with a delicious cheese center topped with tender, melt in your mouth artichokes, you can’t get better than that!
It’s near the end of July and there’s a heatwave going on around the country, and I can’t think of a better dish to serve on a hot and humid day. Spaghetti with fresh raw tomatoes celebrates summers bounty of ripe tomatoes on the vine, so this isn’t a dish you would want to in the winter.
This recipe requires just a few ingredients which turns into something incredible. Vine ripened tomatoes and fresh picked basil are the stars of the dish.
The key is to chop up the tomatoes, whatever variety you like, put them in a bowl with a couple of smashed garlic cloves ( that you’ll eventually remove) and some good quality olive oil.
This mixture needs to marinate for an hour at room temperature on your counter, do not refrigerate it, by doing that the flavors will meld together perfectly.
Toss in your warm pasta, any pasta shape will do and let all those delicious flavors mingle together. It’s fresh, light and oh so satisfying.
This truly is a no fuss dinner that produces exceptional results. Great for summer parties, picnic’s or simple weeknight meals.
Plate it up, add a salad and a little crusty bread to soak up the juice from the tomatoes and enjoy!
A simple no-fuss dish with few ingredients, using summers bounty of fresh vine ripened tomatoes.
Author: Marie
Ingredients
2 pounds or 4 heaping cups of chopped vine ripened summer tomatoes, any variety will do
½ cup of good quality olive oil
2 smashed garlic cloves
a large bunch of basil
12 oz. spaghetti or any pasta of your choice
salt and pepper to taste
grated Parmigiano for finishing
Instructions
Place your chopped tomatoes into a bowl with the olive oil and smashed garlic and lots of torn basil. Stir it up and let it sit and marinate for at least an hour on the counter, do not refrigerate.
Add salt and pepper to taste and stir occasionally.
Boil up your pasta, cook it al’dente, drain it then toss it into your serving bowl.
Add in the marinated tomato mixture but first remove the raw smashed garlic.
Toss till well coated.
Garnish with more basil, a drizzle of olive oil and a good dusting of Parmigiano Reggiano in your serving bowl and plate.
This BLT pasta salad has the familiar flavors of crispy bacon, crisp lettuce and tomatoes that are the key ingredients of the famous sandwich, but now those same flavors and then some are fused into a delicious pasta salad, it’s sharable and party friendly.
This pasta salad is ideal for upcoming cookouts, and any summer gatherings you might be having.
The pasta shape I used was rotelle otherwise know as wagon wheels. It’s a fun pasta to use if you can get your hands on some. I like how the ingredients settle into ” the spokes” of the pasta wheel giving you a complete taste in every bite, but feel free to use any shape you wish.
Some additional flavors I added were corn, peas and sliced green onions.
As far as the lettuce choice you can use chopped romaine or chopped iceberg or a mix of both. This salad can be made ahead of time but don’t add the lettuce until you’re ready to serve it up so it can be as crisp as possible in the salad.
Memorial Day is right around the corner, make this for your party!
BLT pasta salad with a sharable twist on the classic.
Author: Marie
Ingredients
These are just approximate measurements feel free to add more or less depending on how much you’re making.
12 oz. to 1-lb. of cooked pasta according to the package, then cooled down with cold water, drain and pat dry
6 or 8 slices of bacon, cooked crispy, drained on paper towel and then crumbled
2 cups cherry tomatoes, cut in half
2 heaping cups of chopped romaine or iceberg or both (Note) make sure it’s crispy and cold
1-1/2 cups of corn, defrosted frozen is fine
1-1/2 cups of frozen peas, defrosted
chopped green onion, amount according to your liking
DRESSING
Again you can make more if needed.
½ cup mayo
¼ cup sour cream
2 TBl lemon juice
1 teaspoon, granulated garlic
salt and pepper to taste
Instructions
Note; if making this a day ahead add everything but the lettuce and dressing until ready to serve.
Whisk up the dressing and adjust for seasoning.
In a large bowl add the pasta, tomatoes, bacon, corn, peas, green onions, add the lettuce and dressing spoon by spoonful gently tossing everything together.
Pasta al Limone is the perfect spring and summer pasta dish to serve, it’s light and refreshing and so easy to make. You can make this for a weeknight meal or for a special dinner. I recently made it for Easter and served it as a side along with chicken Milanese and everyone loved it, but you can also serve it as a main as well.
I included basil and burrata for mine but you can also add in arugula, asparagus, spinach, peas and other fresh herbs.
This is simplicity at it’s best, some of the basic ingredients you might even have in your own kitchen already. You might think lemon and pasta is an unusual combination but actually it originated in southern Italy in the regions of Sorrento and the Amalfi Coast where lemons are famous and used in many dishes including this pasta dish.
The sauce is silky and balanced and not heavy tasting at all. In my opinion the cream makes it a little more luxurious but you can certainly omit the heavy cream and just emulsify the sauce with the grated Parmigiano and some pasta water.
Use fresh organic lemons, finely grated Parmigiano Reggiano and don’t forget that creamy burrata, quality ingredients are a must!
Artichoke pie is seriously so easy to throw together and it’s always a hit. The best part is you can make it with or without a crust and either way you choose it’s so delicious.
Artichoke pie is perfect for Easter and mother’s Day brunch, an appetizer, lunch or a main course dinner and it pairs very well with a beautiful salad on the side.
It’s so easy to make with canned artichokes, a frozen pre-made pie crust, a refrigerated pie crust, a homemade one or if you prefer, totally without a crust. Take it from me, it’s all good!
Artichokes, creamy mozzarella, grated cheese, fresh herbs and a little ricotta make up this perfect savory pie.
Here I used a prepared frozen pie crust and it was every bit of delicious!
For a little twist I served it with some warm marinara, but I’ve been know to cut off a chunk straight from the fridge and enjoy it just as much.
A delicious, savory artichoke pie served up for any occasion, with or without a crust.
Author: Marie
Ingredients
a 9 inch deep dish pie crust, either 1 frozen prepared crust, or 1 refrigerated pie crust, homemade or even just crustless
2 cans of artichoke hearts, drained over a strainer then squished with your hands so all liquid is released from the artichokes, that’s ok if they’re broken up, this is an important step!
4 eggs whisked
⅓ cup pecorino romano, more for sprinkling on top
2 garlic cloves grated, on the small side
1- ½ heaping cup of shredded mozzarella, do not use pre- shredded, shred it yourself
¼ cup of ricotta, drained well
fresh chopped parsley and basil, about 2 generous tablespoons each
olive oil, salt and pepper to taste
Instructions
pre-heat oven to 350 Use a 9 inch deep dish pie crust.
In a large bowl toss in the well drained artichoke hearts, the eggs, mozzarella, pecorino, garlic, ricotta, parsley and basil, season with black pepper and a little salt. Mix well.
If doing crustless, just grease your casserole dish with olive oil and proceed as follows.
Pat the mixture into your prepared pie crust, ( omit if crustless) no need to pre-bake spread mixture all around and pat into the pie dish.
Sprinkle top with grated cheese and a drizzle of olive oil.
Bake at 350 for around 40 minutes or until top gets a nice golden brown color.
Best served warm not hot or at room temperature ( but I like it cold too!)
If you walk into any Italian American bakery you’ll be sure to find these Italian butter cookies, they’re also known as sprinkle cookies. They’re buttery, not too sweet with a shortbread like texture and they’re very classic and traditional.
They’re surprisingly easy to make, just a few ingredients and you can whip these up in no time, the most challenging thing is piping the cookies out, it takes a little practice, but once you get the hang of it, it goes fast.
I ordered both my piping bag and tips from Amazon. I use the large 16 inch disposable bags, they come in a pack with quite a few and very reasonably priced, and for the piping tip I used a large star tip Ateco 869, very reasonably priced as well.
As far as the shapes of these butter cookies the sky is the limit. You can do singles like I did, circles, thumbprint, you can do figure eights or arches or just sandwich two together using jelly or chocolate for the “glue”. Either way you can’t go wrong.
You’ll want to dip the tips into melted chocolate, you can use dark, white or milk, this will allow the sprinkles to stick and give you that characteristic Italian butter cookie look.
I chose a good quality white chocolate for these with pastel colored sprinkles for a springy, Easter look but believe me if you want to dip them in dark chocolate go right ahead. I made a big batch of the dark chocolate dipped ones last Christmas, with all different kinds of sprinkles and crushed nuts and gave them away as gifts.
They look pretty and festive for any occasion and they taste amazing because with just a few ingredients it’s imperative to not skimp on the quality of the butter, chocolate, eggs and vanilla that you use, it really does make a world of difference.
I prefer these homemade ones over anything store bought, so rich and delicious and they’re a heck of a lot cheaper per pound than any bakery I know!
The white chocolate with pastels screams spring, don’t you think?
Here’s a photo of the dark chocolate dipped ones I made last Christmas, I think my piping skills have improved a little since then!
Rich, buttery Italian butter cookies, sprinkle cookies for spring and beyond!
Author: Marie
Serves: 21
Ingredients
1 cup of very good quality unsalted butter, room temperature, try a European one like Pulgra
¾ cup granulated sugar
1 egg and 1 egg yolk, large
2 teaspoons of pure vanilla not imitation
2¼ cups flour
pinch of salt
1 to 2 tablespoons of cream if needed to pipe easier
12 oz. good quality white, dark or milk chocolate, not candy melts
sprinkles of your choice
Instructions
The butter and eggs must be at room temperature.
Line a baking sheet with parchment paper.
In a mixing bowl using a stand mixer or hand mixer cream the butter and sugar together until nice and fluffy.
Add the eggs and vanilla until combined.
Whisk together the salt and the flour then add to the butter mixture a little at a time on low speed until combined.
If the dough seems too dry add the cream little by little, if too wet add a tiny bit more flour.
Place dough into piping bag ( source in the post) I also use a tall glass to hold the bag while I’m filling it, leave enough room on top so the dough doesn’t squish out.
Start piping on your parchment, for the ones I made I they were about 2 inches long but and leave some space between for them to spread a little.
Place the baking pan with the piped cookies into the fridge for ½ hour for better results before baking.
Pre-heat oven to 350 and bake them 15-18 minutes with the bottom having a nice golden color.
Cool COMPLETELY on a rack before dipping in chocolate.
Melt the chocolate in the microwave in a small bowl, 30 second increments, I added a ¼ teaspoon of coconut oil to my chocolate for smoother and glossier texture.
Dip one side of the cookie into the chocolate then over a bowl add the sprinkles and place the cookies back onto a clean baking pan with parchment.
Put the pan into the fridge so the chocolate gets nice and hard and sets well.
Stores well on the counter in a container with wax paper between them, they also freeze well for a month.
Did you know that the three most consumed foods at Super Bowl parties are, wings, pizza and chips and dips? So this recipe is just in time for game day!
These Cacio e Pepe wings are baked not fried and they’re not loaded with a ton of sauce covering them all over.
Cacio e pepe just means cheese and pepper, so with just a few quality ingredients you can make these and not feel so guilty eating heavy fried and sauced wings.
You must use freshly grated Parmigiano Reggiano, some people use freshly grated Pecorino Romano as well, but I prefer the Parmigiano, it’s so delicious and compliments the chicken so well.
You’ll also need lots of pepper, which is key to this recipe, finely and course ground.
Of course to start out with you’ll need some good quality chicken, and for this I just use the drumette and flats of the wings. If the wings are whole you can just slice between the drumette and flat part and just cut off the tips. I save the tips for stock in my freezer.
I also marinate them with some finely course ground pepper, olive oil, a little granulated garlic, salt and pepper, you can do it over night or a couple of hours ahead of time.
Another key to this recipe, since they are baked, is to cook them on a rack, it really does make a difference. You can also air fry them but I wanted to do a large amount at once, so it’s up to you and how much you’ll be cooking at once.
The rack gets them nice and crispy, only turning them once at 425.
To be honest with you these cacio e pepe wings don’t need any dip, eat them as is, they’re so delicious, but if you choose a side they’re good with some veggies and dip for that.
This is a ricotta dip with veggies, it goes well to complete the meal.
Just remember the more pepper and cheese the better, don’t be shy!
Cheesy and peppery baked wings cacio e pepe style.
Author: Marie
Ingredients
3 lb. organic chicken wings, patted dry, drumettes and flats only, or already prepped party style wings
Freshly grated and fluffy Parmigiano Reggiano, 2 cups at least, measure with your heart
2 teaspoons finely ground black pepper
course ground pepper for finishing all over, 1 or 2 teaspoons, measure with your heart and to taste
3 -4 tablespoons of melted butter to toss the cooked wings into, the butter helps the cheese to stick
granulated garlic
olive oil
salt
fresh chopped parsley for garnish
Instructions
In a large bowl or container toss your patted dry wings into it with a drizzle of olive oil, the finely ground black pepper, salt, and a sprinkling of granulated garlic. Toss altogether nicely and marinate over night or an hour or two before.
If using a rack, spray it with olive oil, place on a baking sheet lined with foil or parchment.
Arrange the wings single layer on the rack and place into a pre-heated oven at 425, I used convection roast for mine.
After 20 minutes, turn the wings over and do another 20 minutes, but maybe yours will be done sooner or even later, look for a deep golden color, ovens do vary.
When wings are done grab a big bowl, add the melted butter and toss in the cooked wings, coating them all.
Place them onto a big platter and add the cheese all over and the coursely ground pepper, tossing and coating, taste for salt, pepper or more cheese to your liking.
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I’ve been making this delicious braised roast beef for dare I say, over 30 years! Everyone who eats it wants the recipe, my whole family loves it and it’s almost embarrassing how simple it is to put together.
I usually make it once in the fall and once in the winter. You can also make this in your crock pot but I much prefer to braise it in my cast iron pan, but it works either way.
If you make it on the weekend and braise it low and slow and if you want just heat it up and have it during the week, and it’s still amazing. This roast goes wonderful served with polenta, mashed potatoes or with buttered egg noodles on the side.
You can use a nice three or four pound chuck roast, I use to make it with a rump roast in my crockpot and that always came out good as well.
The star of this dish is a bottle of giardinera. Giardinera is a delicious condiment with a mixture of usually carrots, celery, olives, cauliflower, onion and of course hot or mild peppers. It’s brined and covered in oil. I always use the mild version, in my opinion the hot one is too harsh for this.
I hope you can find it in your neck of the woods, it seems to be getting more and more popular and you can even get the Chicago style version on Amazon. I’m pretty fortunate here in Chicagoland I can get it at multiple grocery stores and Italian markets.
The other ingredients are some beef stock, garlic and a bag of frozen pearl onions.
You won’t believe how easy it is to prep this meal, it’s super quick and fast!
It’s amazing how something so simple to make can taste so darn good!
Buon Appetito
Braised Roast Beef with Giardiniera and Pearl Onions
Slow simmered braise with a quick and easy prep of delicious ingredients
Author: Marie
Ingredients
3 or 4 lb. chuck roast or sirloin roast or even a rump roast
1 16oz. bottle of mild Giardinera, drained of oil
3 or 4 garlic cloves
1 bag of frozen pearl onions
1 box of low sodium beef broth or stock
Instructions
Stud your beef with slivers of garlic all around
Salt and pepper both sides of the beef
Drizzle olive oil into a heavy bottomed pot with lid, one that can be placed into the oven as well.
Sear the beef on both sides til nice and deep golden brown.
Add the drained mild giardinera and half a box of the beef stock.
Put the lid on and place into a 350 degree oven, after about an hour add in the bag of frozen pearl onions.
Cook time should take a couple of hours depending on the size of your roast and ovens do vary, Check it with a knife, it, it should pass easily through it and feel nice and tender.
Next day eating is just as delicious so making it the day before is fine.
Serve it with polenta, mashed potatoes or buttered egg noodles.
