Italian Style Roasted Green Beans

If you like green beans you will love this recipe. I had my neighbors over for dinner and they watched me open up the oven to stir the green beans. They said, "what do you have going on in there?" Well, we all enjoyed our veggies that night. Once you eat these babies roasted you will crave them this way. This is my cold winter-time way of cooking my green beans. They are very easy to make and you can not beat the flavor. So roast them up and warm up your kitchen. Who would have ever thought that green beans cooking would smell so good?

I buy the small french green beans at the wholesale food clubs. You can't beat the price and they are already trimmed and ready to go.

Italian Style Roasted Green Beans

2 ½ lbs. green beans, trimmed

4 Tbsp. olive oil

¾ tsp. salt

1 Tbsp. chopped garlic

¼ tsp. coarsely ground black pepper

2 Tbsp. balsamic vinegar

2 Tbsp. loosely packed fresh oregano leaves, chopped

Preheat oven to 450°. In a large roasting pan (17” x 11.5”) toss green beans with 2 Tbsp. oil and ½ tsp. salt and garlic. Roast beans 25 to 30 minutes or until tender and slightly browned, stirring twice. Meanwhile,, in large bowl, with wire whisk mix oil and vinegar, oregano, black pepper, remaining 2 Tbsp. olive oil and remaining ¼ tsp. salt until blended. When beans are done add to vinaigrette in bowl with oregano. Toss until evenly coated. Serve immediately or at room temperature.

Cherry Chocolate Cake

This is one of my most absolute favorites and my friends and family love this cake, too. Not only is it one of the easiest to make, but hands down one of the most delicious cakes you will ever eat. I have made this recipe more times then I could ever begin to count and I will never tire of it. You will notice in the recipe that the melted icing is poured over a hot cake. How cool is that? No need to wait for this baby to cool before icing it. Also, it is the perfect travel cake to give as a pot luck or for a party. I keep a stack of disposable 2-packs of aluminum foil pans on hand. You can buy these very inexpensively at Wal-Mart. I love to be able to give and not worry about getting a container back. This recipe won the Pillsbury Bake-Off, and this is my variation.

Cherry Chocolate Cake

• 1 box Duncan Hines Dark Chocolate Fudge cake mix
• 1 (21 oz.) can cherry pie filling
• 2 eggs (beaten)

Do not use mixer. Add cake mix to beaten eggs and fold in pie filling. Mixture will be stiff, stir until just moistened through. It will look like thick mud.

Bake in a 10 x 13 greased pan at 350 degrees for about 40 minutes or until cooked through and tester comes out clean.

Frosting

• 1 cup super fine or dessert sugar
• 5 Tbsp. unsalted butter
• 1/3 cup milk
• 1 cup Ghirardelli Double Chocolate bittersweet chips

Boil sugar, butter and milk for 1 minute stirring constantly until sugar has dissolved. Remove from heat & stir in 1 cup semi-sweet chocolate chips. Stir until melted. Pour evenly over hot cake as soon as it is removed from oven. Cool.

Also, if you heat the melted chocolate over very low heat for about 5 more minutes it gives the icing a fudgy flavor. You will notice it gets a little thicker, but be very careful not to burn the chocolate, as it burns easily.

The super fine sugar dissolves better and will not leave your icing with a gritty feeling.

Tortellini Salad

Get your Italian fix this week. This Tortellini Salad is not only a thing of beauty but it tastes awesome too. Whether you want this as a side or for lunch you can't go wrong. A nice bite of pasta seasoned with vinaigrette, roasted peppers, feta, fresh spinach and olives. I'm in love! This easy to make-ahead dish will be sure to woo your guests. You don't have to tell them how easy it is, it can be our secret.

Tortellini Salad

• 1 lb. Tri-Color fresh Cheese Tortelinni
• 1 (7 oz.) jar of yellow or red roasted peppers
• 1 (16 oz.) bottle of vinaigrette dressing
• 1 (4 oz.) pkg of fat free Feta cheese, crumbled
• 1 (DR.WT. 6 oz.).can large black olives, drained
• 1 (6 oz.) pkg. fresh baby spinach, only using half

Cook tortellini according to package directions. Meanwhile drain and slice peppers into slivers about 1 ½ inches long and set aside. When tortellini is cooked drain in colander and run cold water over to cool down and stop the cooking process.

In a large bowl mix together tortellini, peppers, vinaigrette, feta, and olives, toss together well. Tear off stems of spinach and place torn spinach leaves into salad. Reserving the rest for later use. Refrigerate overnight, stirring occasionally. This makes about 10 cups.

For testing purposes I used a 16 oz. pack of tri-color cheese tortelinni. You can find them in bulk at wholesale food clubs. I have also seen tri-color mini ravioli, that would work as well. If you can not get tri-color just get plain cheese. You may use a favorite vinaigrette of your choice. I like to use Newman's Own Greek Vinaigrette. Do not use a light vinaigrette. I also like to leave the olives whole (if someone does not like them they are easy to pick around). Also I use fat free Feta and it still tastes delish.

Black Bean and Rice Soup

Cold winter days make me think of hearty warm soups to warm you up from the inside. I go from craving Italian, Asian, Mexican and American foods. This week my cravings pulled me towards Mexican flavors. I love it when a hearty soup like this just happens to be healthy for you too. So follow this recipe for a great warm you up satisfying meal that is ready in 90 minutes, after just a little prep. Don't forget the garnishes. Enjoy!

Black Bean and Rice Soup

• 3 (29 oz.) cans Goya black beans, undrained
• 1 (10 oz.) can Rotel original diced tomatoes & green chiles
• 1 (4 oz.) can diced green chiles
• 1 large sweet onion diced, about 2 cups
• 1 large green bell pepper diced, about 2 cups
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 Tbsp. chili powder
• ½ tsp. cayenne pepper
• 2 cups chicken stock or 2 cups hot water blended with 1 Tbsp. chicken base
• ½ cup long grain brown rice
• Garnish; crushed tortilla chips, grated cheese and cilantro

In a food processor or blender whirl 1 can of the black beans until pureed. Then add to a large soup pot over medium heat. Add remaining ingredients to soup pot, except for the rice. Bring ingredients to a boil, then stir in rice and bring to a boil again. Cover and lower to a simmer for 90 minutes, stirring occasionally making sure rice does not stick to the bottom of the soup pot.

Steamed Shrimp

Steamed Shrimp are my favorite and I always like to serve them over the Holidays. I really can not tell you why my family has always called them Steamed Shrimp because they are really boiled shrimp, cooked in beer and Old Bay. The simplicity of only 3 ingredients will makes you realize that less is more. I always remember that they were only served on special occasions and they were always a special treat. Of course when you make these you need to take 5 minutes to make my homemade cocktail sauce as well. Only the best for my guests. Every time I make these I get rave reviews. So if you want an easy to fix meal that will be sure to say I love you, then you must try these treasures. Merry Christmas!


Steamed Shrimp

• 2 - 2 ½ lb. shrimp, either 26-30 count (large) or 16-20 count (extra large)
• 2 12 oz. bottles of beer
• ¼ cup Old Bay Seasoning, with a little extra for sprinkling

In a large dutch oven pot bring to a boil Old Bay and beer. When it has reached a full boil add shrimp. Once the shrimp come to a full boil again stir well, then cover lowering heat so that it will boil while covered and cook for 5-7 minutes stirring occasionally. *** Time saving version if you do not have time to thaw out your shrimp in advance. Bring beer and Old Bay to a boil, add frozen shrimp (maximum amount to cook at one time is 2 1/2 lbs), bring back to a boil. Then lower heat to a simmer and cover with lid. Start timing cook time from when frozen shrimp first came to a boil , for 5 -7 minutes.

Drain shrimp in colander or if you want to cook more shrimp remove them with a slotted spoon, reusing beer and repeating cooking directions. Only cook 2 ½ lbs at a time. With a slotted spoon transfer shrimp to a large bowl, sprinkle Old Bay on top of shrimp as you layer in bowl. You may serve these immediately or chill overnight and serve cold the next day. Serve with Cocktail sauce.

I prefer to buy wild caught shrimp over farm raised. I believe the taste is better. If fresh is not available frozen is fine. Just thaw out the night before in your refrigerator. Take advantage of sales on frozen or previously frozen shrimp (just ask for shrimp that have not been thawed out yet). I scan the newspaper and stock my freezer up when I see a bargain. Enjoy!


Cocktail Sauce

• 1 cup ketchup
• ¼ tsp. mustard powder
• ¼ cup grated horseradish in jar
• 1 Tbsp. fresh lemon juice

Mix together above ingredients well. You may make this a few hours in advance. Always use fresh lemon juice. this blows away expensive store bought cocktail sauce. I like my cocktail sauce spicy, if you do not, use less horseradish.

Praline Pull-Apart Bread

When I was a little girl, my Mom always made us sweet buns. The aroma of them baking in the oven was pure torture. She always added raisins and pecans to hers and we called them Sticky Buns, and sticky they were. Another friend said that his Mom always made this and they called it Rock Pile Cake. It does not matter what you name it, because your sweet buns by any other name will always taste as sweet. This is a make-ahead bread, and I just love that. Anytime I can prepare something this great in advance it makes my day. I see Praline Pull-Apart bread in your future.


Praline Pull-Apart Bread

• 1 cup sugar
• 4 tsp. cinnamon divided
• 1 (2 lb.) pkg. Rhodes white frozen dinner roll dough or 2 (24 oz.) pkgs frozen parkerhouse style rolls only using 1 ½ of the pkgs.
• ½ cup melted butter
• 1 cup chopped pecans
• ¾ cup whipping cream
• ¾ cup brown sugar

Stir together sugar and 3 tsp of cinnamon. Coat each roll in butter; dredge rolls in sugar and cinnamon mixture. Arrange in a lightly greased 10 inch tube pan; sprinkle top with pecans. Cover and chill in refrigerator for 8-18 hours.

The next morning preheat oven to 325 degrees. The next step of whipping the cream is very important, it's the secret to the smooth texture of the caramel flavored sauce. Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and remaining 1 tsp of cinnamon. Pour mixture over dough. Place pan on top of aluminum foil lined baking sheet.

Bake at 325 degrees for 1 hour or until golden brown. Cool on a wire rack for 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.

This recipe was published in Southern Living magazine a few years ago.

Easy Chocolate Truffles

Decadent Chocolate Truffles will spoil your family and friends over the holidays. This is a much simpler and easier version than most truffle recipes. It is a little time consuming rolling the little balls, but oh so worth it. Divide these up and pass around for a nice homemade gift. You will need to keep them refrigerated and they are best consumed within 3-4 days. What is really nice is that you can make these in advance and freeze for up to one month. I found this recipe years ago in The Taste of Home magazine.

Easy Chocolate Truffles

• 3 cups (18 oz.) Ghiraradelli bittersweet chocolate chips 60% cocoa
• 1 can (14 oz.) sweetened condensed milk
• 1 Tbsp. vanilla extract
• toppings; chopped flaked coconut, finely chopped nuts, cocoa or sprinkles

In a double boiler over low heat melt chocolate. Stir in vanilla and milk, whisk together with a wire whisk until smooth. Chill for about 2 hours or until mixture is easy to handle. Shape into 1 inch balls. Roll in coconut, sprinkles, cocoa or ground nuts.

I like to whirl the coconut in my food processor so the flakes are not too large.