Sofia Snacks (Pumpkin and Carrot Dog Treats)

Well, it is no secret that my George and I have added a new member to our family recently.  Sofia Isabella Matilda Simmerman is the missing piece to our family that finally completes us.  Yes, I know, that name.  Well when we got her,  we went to IHOP and had a late dinner and discussed names.  My choices were...

Matilda/Tilly
Winifred/Winnie
Wilhelmina/Willy
Sofia/Sofi

George's picks were dumb.  No not really, I just had to be smart to him.  He liked Isabella and call her Bella.  He wanted Gia, and I said it sounded like a doggy stripper name.  He wants all kids or dogs in our family to be named George, or Georgette, he must be like George Foreman.  BUT he did like Sofia WITH an F.  So, he said, because yes, (hangs head in shame) we give our dogs entire names.  Ya know so when they are bad, you can confuse them with your real kids, and they are instantly part of the family sort of a thing?!  And that is the story of Sofia Isabella Matilda Simmerman.  Because he knew how much I liked Tilly.

I know what you are thinking.  "That is 2 minutes of my life I can never get back".  Right?  I agree.  Well anyway as you may or may not know I do have a dog treat recipe on my blog already it is called, Lucy and Ava's Favorite Peanut Butter Tookies, make sure to check those out as well!  Those are 2 of my niece dogs who are like my kids, Ava has sadly passed away but Lucy still loves them!  It was obvious that I would need to create a "Sofi Snack".  When I say it in my head it sounds like "Snofi Snacks".  Weird.

My granddaughter has one more week left out here, so we are trying to get all of our special cooking time in before she leaves until next summer.  I told her we needed special treats for Sof and she agreed.  She made you a video because she wanted to tell you what she was doing.  It is on my FB Fan page!  She is a doll from the inside out.

After researching a few recipes, then researching flavorings, herbs and spices that were safe and perhaps even beneficial to dogs I came up with this perfect Pumpkin and Carrot recipe.  These turn out EXTREMELY crispy, and should last a good while.  Put them in a Ziploc, and find every reason to treat your puppy and doggy friends!

I use these as Christmas gifts as well.  I make a ton and friends and family who have dogs, all get a special pretty bag of treats for their pets.  Yes, I said Christmas, it is coming friends, and fast!

 An updated photo of her.  She is 10 now!

Here is what you need for your Sofia Snacks

15 oz pumpkin puree (NOT PIE FILLING)
1/2 cup finely grated carrots.
2 eggs, slightly beaten.
2 T. dried parsley
2-3 cups whole wheat flour (and some for rolling out)

Now, this isn't difficult.  Toss it in a bowl and mix with a hand mixer or a stand mixer or your trusty wooden spoon.

We rolled these out and cut out shapes.  Maddie wanted an "I" and then a heart and then an "S" for Sofia.  For bigger dogs you might use bigger shapes, or you may roll in a ball and smash down with a cup to flatten or use a bone cookie cutter or, roll into a long thin snake and just cut off pieces.  I rolled my dough I would say, umm.... Oh Lord, I hate guessing, it gives me the shakes.  I would say 1/4 inch thick.  Maddie's were like 3 inches thick. 🤣🤣🤣 (not really, but kinda) There is like, 5 million ways to do this.  Do what tickles your fancy.  The world is your sandwich, make it how you like it!  Place on to ungreased cookie sheets, yes, I said sheets, because this made 4 huge bakery size cookie sheets, FULL.  You might consider halving the recipe if you only want a small batch.  Maddie kept saying, "Nonna, I am losing my cookie energy".  I said, "me to Maddie, I think Nonna made to much".  She replied, "Nonna, I think you are NOT a genius". HA!  I think she hit that nail on the head, but we have plenty of family dogs to share with.  Preheat your oven to 350 and let them bake 35 minutes.  If you get all of your treats on two pans, place them in the oven, and when the timer goes off, keep them in the oven and turn it off.  The more dried out you can get them the crispier and the longer they will keep. If they don't dry out all the way they will mold.  We are talking dog cookies here not chewy delicious people cookies.  Keep that in mind.

Maddie and I hope that your dogs enjoy these treats.  Maddie kept telling me her tummy was SO hungry for pumpkin pie every time she would smell it. 

I had to agree.

Please spend time in the kitchen with your children and grandchildren, you will make memories to last a lifetime.

ENJOY!

Pork Braciole

Good evening friends, I hope this finds you all relaxing after a day hard at work or play!  Oh, I just considered it might find you with 2 screaming children, a barking dog, a ringing phone, and smoking oven, all at the same time.  Oh dear, if that is the case.... WHY are sitting reading this?!

Braciole.  My mother in law makes ZEE best.  Now I would like to say that this is traditionally made with beef.  Flank steak is my meat of choice on the regular but, I am not sure if that is REALLY traditional or just, what most people do.  Isn't that the same thing? HA!  Hey I had pork loin I wanted to use, so I went with it.  And might I say, I am so very glad I did!

This is a bit of a process, but not to bad.  You can use small pieces of meat and make small braciole, or use a larger piece and slice it to serve several.  What a great idea to get a lot of bang for your buck, one nice thick piece of steak to serve at least 4 adults.  We could be on to something here!  So do not let the size or instruction of the recipe keep you from trying it.  It isn't hard, it is just a few steps to perfection.  I used 2 small pork loins.  Wait, not small, just short.  I by the gargantuan size pork loins and cut them into 3.  This recipe will do a large steak, or 2 pork loins as I did.

First you must prepare the meat.  If you can't find a thinly pounded piece of beef or pork, you will need to do it yourself.  I butterflied my 2 smallish pork loins and then went to town pounding them out with a meat tenderizer.  You could also use a heavy skillet if you want.  Get it about 1/2 an inch thick or less all over.  You know, you can really pound it to whatever thickness you like.   If you do not know how to butterfly a piece of meet, just cut it horizontally, leaving about 1 inch at the end NOT cut, flip it open like a book and then start to pound it thin.  Easy enough?  This filling recipe will make 2 bracioles.  If you are using only ONE piece of meat, HALF the recipe!

Filling
1 1/2 cups seasoned breadcrumbs (I use fresh)
3/4 cup grated Parmesan cheese
1/4 cup finely chopped parsley
1 tbsp. Italian seasoning
1 cup grated mozzarella cheese
1 egg
2 tsps. or 2 cloves of garlic grated or VERY FINELY minced
2=4 tbsp. olive oil
salt and pepper
4-5 cups of pasta sauce, homemade or purchased

Combine all ingredients together.  Use more or less olive oil depending on how dry or wet your filling is.  You want it to hold together when you squeeze it.  I trust you can eyeball this little detail.

With your piece of meat laying out flat, top it with your filling, spreading it evenly over the entire thing.  Carefully roll the meat up, and using some kitchen string, tie it in about 3-5 places, holding it together.  (I had already rolled my braciole and had to unroll it for a photo!)

In a large pot, brown the meat for 2-3 minutes on each side until nicely browned.

When browned, add your crushed tomatoes or pasta sauce!  I also add a bit of water to mine.  Cover and let simmer for 1-2 hours depending on the thickness of your meat and size of the braciole!  When it is done, remove and let sit for 10 minutes before slicing!

Use your sauce over some short cut pasta and call it a meal!

BETTER than IKEA, Swedish Meatballs

.....even the ugly deserve love.  You know sometimes food is just not photogenic.  So, if you have eaten Swedish meatballs you know what they look like and you are going to just be nice.  NOTHING makes Swedish meatballs look pretty.  Nothing.

That being said, we were recently home, in South Jersey.  This obviously warranted a trip to a store I used to visit at least twice a month, Ikea.  I don't know how I am surviving without an Ikea where I am, but I am, barely.  I shopped until my husband dropped at the cafe, for his traditional snack, Swedish Meatballs.  We indulged and reminisced and I promised him when we got home I would do my best to make meatballs that taste just like Ikea's.  When he hate these meatballs he said they didn't quite taste like Ikea's, they were BETTER!  WOOHOO!  Better than Ikea Swedish Meatballs?!  That is EXACTLY what I am calling this post now!

These are super easy and super cool for a large crowd.  They are happiest in a crock pot.  Yes, I said it.  Don't dwell on it.  This makes a large batch but as I often tell you, these are easily frozen and reheated for later meals.  Do NOT forget the mashed potatoes or egg noodles, I made both.  I mean isn't life about choices?!

Meatballs:
2 lbs ground beef
1 lb ground pork
2/3 cup bread crumbs
2 eggs
3 tbsp. milk
1 tsp salt
1/2 tsp pepper

Combine all ingredients thoroughly.  Make into meatballs using a cookie scoop or just eyeball it.  I got 75 meatballs.  Place on to parchment lined cookie sheets and bake at 350 for 15-20 minutes.

While that is cooking, it is time to make the cream sauce.

5 cups beef stock
6 tbsps. flour
6 tbsps. butter
1 cup heavy cream
1 tbsp. parsley (fresh or dried)

In a medium sauce pan melt butter and add in flour, whisk to combine and let cook about 30 seconds to 1 minute.  Add in beef stock while whisking, let come to a simmer and begin to thicken.  Add in heavy cream and whisk often, let simmer 5-7 minutes.  Sprinkle with parsley before serving!

Place all ingredients into a crock pot and cook on high for 3-4 hours. 

ENJOY!!

Your "Ikea for you, and Ikea for me" Chefwannabe

Sweet Glazed Carrots

Are there certain vegetables and/or fruits that you like cooked, but not raw?  Or, enjoy raw but not cooked?  Maybe I am the only one. There are certain vegetables I will eat raw but just prefer cooked, including carrots.  Carrots are ok raw, but I LOVE them cooked.  Same with celery.  Now if you go glazing things up with some goodness, carrots get even BETTER!

These are just an easy side dish I have been making for a long time.  I use them mostly for holidays or special occassions but who says you can't have them more often than that?  I mean, if anyone can take beautiful, healthful carrots and make them bad for you, I can.  We established that long ago.  Hey, I am not necessarily proud, but in this case, I am dang thankful!

I was sure if I slathered some veggies up in sweetness and butter I could get hubs to eat them.  No go.  He declines them, with the most refined manners, every, single, time.  Secretly I am glad, because it means more for me.  So although these are a very easy side dish, I decided to share them anyway, we are all at different cooking levels and I think that anything that is this good, and this easy, should be a staple in your recipe collection!

These carrots are steamed or boiled to perfection, not mushy, not crunchy but tender on the outside with a WEE bite on the inside.  Then glazed with fabulous, simple ingredients that will make your company think you are a master in the kitchen!  I always top mine with a little chopped green onion!

Here is what you need:
1lb carrots, chunked (or I used a 1lb bag of baby carrots)
1/3 cup brown sugar
1 tbsp butter
1 tbsp honey
1 green onion/scallion chopped for garnish (optional, could use parsely or chives as well)

Place carrots in a medium saucepan.  Fill with water, add some salt, and bring to a boil.  After they begin to boil, keep boiling for 3-5 minutes.  This really depends on how you like them, so go longer if you like a softer carrot. Drain.  Put carrots back in the saucepan and add in brown sugar, butter and honey.  Toss until coated and continue to stir over medium heat for 2 minutes.  The sugar will be disolved and the glaze will be smooth.  Pour into a serving dish and top with chopped green onions/scallions

Enjoy these little bites of sweet goodness, and make sure to make extra, trust me, you will need them!!!

Your "sweet carrots, YES PLEASE" chefwannabe

Pork Scallopini w/Garlic and Parmesan Pasta

Family favorite time!  This actually is a recipe I thought I blogged LONG ago.  I realized I never had and it was what we had for Sunday supper last night!  I love sharing our family favorites with you guys.  It makes me feel like I am spreading the love for my family to you and yours!  Sunday supper is a big deal in our family as most of you already know.  I believe strongly in starting the week out with a big family meal, it grounds us, reminds of what is really important in our lives and gives us a chance to talk about the week.  We reminisce, laugh, visit, eat great food and spend time with the people we love.  Friends OR family alike.   I encourage everyone to eat around the table with their children and families.  I don't care WHAT you eat, just do it with your kids!   I don't care if kids live with one parent or 2, grandparents, aunts and uncles, or foster parents,  I believe it teaches them to care about others, cope, problem solve and know they have someone they can trust to talk about anything to.  I get busy parents, long hours at work and just wanting some down time.  But guess what.....it is a labor of love!

Anyway, off  of my soapbox.  Scallopini can be made with chicken, pork or veal most commonly.  I like it best with pork.  Scallopini just means it is thin, pounded very thin with a meat mallet.  I used a pork tenderloin for this.  I almost always do.  You know those big huge ones that go on sale somewhere pretty often?  I cut them into 3 or 4 pieces and Ziploc those babies into the freezer.  Anyway I cut about 1 inch slices and then pounded them out.  I used about a 3 lb piece.  It made about 8 pieces.  It also has a gorgeous wine sauce that gets spooned over the top!

Here is what you will need for the Pork Scallopini 
Pork loin or boneless chops,  pound thin. 
1 cup flour
1 tbsp garlic powder
1 tsp dried basil
1 tsp salt
pinch of pepper

Mix these dry ingredients up to use as your dredge.  Preheat oven to 300 degrees.  Heat a skillet up with 1 tbsp of olive oil and 1 tbsp of butter.  Dip each piece of pork into the flour mixture, one side and then the other, pressing down to get as much stuck to the pork as possible.  Fry 2-3 minutes on each side.  Put on a baking sheet in the oven to keep warm.  Do this until all pork is fried!  DO NOT burn any of it because you will use the drippings and "stuff" left in the pan for your pan sauce!

Sauce:
2 cups white wine
1/2 cup chicken stock
1 tbsp fresh parsley (dried is fine if you don't have fresh or leave it out if you don't care for it)
1 tbsp butter

While pan is still hot from frying your pork, deglaze with white wine.  Using a wooden paddle spoon or something with a flat edge, scrape up the bits off the bottom while it is bubbling.  Add in chicken stock and let simmer uncovered until reduced by half and shut off the heat  Add in butter and parsley before serving.  There won't be alot, this isn't a gravy, it is just meant to get a spoonful drizzled over the meat.  If you feel you want more, it is easy to just increase your ingredients!

Parmesan Pasta:
1 lb any long pasta.  Spaghetti, fettuchini, linguine, angel hair, whatever you choose!
4 tbsp butter
1 tbsp olive oil
1 tbsp fresh minced garlic
1 cup grated Parmesan cheese

Cook pasta according to package directions.  While it is draining, in the empty pot, add butter and olive oil, and garlic.  Put it back on your warm burner and turn on low.  Stir until butter is melted and the "bite" has cooked out of the garlic.  Add your pasta back in and toss it with the the mixture.  Add in cheese and toss again.  Serve with your scallopini!

I hope you enjoy this as much as we do!!

Your "miss having my kids and granddaughter for Sunday supper" chefwannabe

Scapettes-Madonna Family Tradition

Hoping this finds you enjoying your evening.  Its Sunday evening but by the time you read this it could be Monday morning, or afternoon!  Regardless, I trust your weekend was full of fun and laughter!

This is going to need some explaining.  Well, I just really want to talk about how I got this recipe.  My husband's mother passed away 12 years ago.  We were fortunate to be blessed with a stepmother/mother in law who we adore.  (Good job dad).  Mary comes from an Italian family, and her mother Norma, was a first generation Italian, raised in South Philly. Norma made a soup dish called, "Scapettes" This soup was never to be served at the same meal pasta 

 was served at,  because it would be to many carbs in the meal.  OK, obviously I was never fortunate enough to meet Norma.  She would understand what a carb addicted fool her daughter got for a daughter in law.  I think it would make her proud!  Pasta amore!!!! Anyway, this was always served for their big  12 course holiday meals.  It was a family tradition as long as my mother in law can remember.  I am so thankful she made it that first big meal we had together!  I ask for it whenever we are going to be there which now that we live in Nebraska is never often enough.  She even brought me some when they visited last time!  

This is a crepe-like, very thin, somewhere between a crepe and pasta jewel that is loaded with cheese and parsley and rolled into a log, placed on the bottom of a soup bowl and drowning in chicken soup!  I will make some important notes at the bottom so don't stop reading at the recipes end!

Here is what you will need:
4 eggs
1 cup flour
1 cup milk
1/2 cup melted butter
1 tsp salt
Locatelli Cheese *can substitute pecorino romano, or for a WAY milder flavor, Parm*
Fresh, FINELY chopped parsley

Combine all ingredients except cheese and parsley in blender or food processor.  I did it by hand because I didn't want to clean the processor again and it worked out fine.  Just make sure to blend COMPLETELY until smooth.  
Use a small 6 inch (approx) skillet and pour in enough batter until circle is about 3 inches across.  Then take your skillet and tilt it around until batter is spread as much as it will spread.  When the bottom is cooked carefully flip over *I use mini rubber coated tongs* and cook the other side. This whole process should take about 30 seconds to 1 min.  I filled mine immediately after I took it out.  Sprinkle it with your cheese and some parsley and roll up like a log.  Place 2 or 3 in the bottom of a soup bowl and pour chicken soup over the top.  

Cheese and parsley is to taste.  I used probably 1 3/4 cup of cheese and 1/2 cup of parsley.

Mine are POSSIBLY a little thick since I didn't do the tilting thing the first handful of times but no matter, DELICIOUS!

For the chicken soup, as always I endorse making your own of everything.  However, if you don't have some homemade stock in your freezer *gasp* or time to boil a chicken for stock and meat, I am giving you the easy alternative.


Easy Chicken Soup for the top
10 cups good chicken stock
2 boneless skinless chicken breasts or thighs
1 carrot grated and 1 stalk of celery chopped VERY fine  *I don't know if this is traditional but I did it to mine*
2 tbsp of finely chopped or grated onion
Put all ingredients in a pot and simmer for 30 min.  When chicken is done, remove and shred or chop and put back in soup.

This soup is delicious.  I have been intrigued by my inability to find anything about this soup online.  My mother in law says she has only seen it on a menu at one Italian restaurant in her whole life.  Not sure if its a regional soup of Naples or what.  All I know is its such an impressive soup to serve, heart and tummy warming to eat and a new tradition of my own family now.  

Thank you Norma, for your wonderful daughter, and thank you Mary for sharing your family recipe with me and allowing me to make it for my own family.  I wonder if your mom knew this recipe would spread so far and wide!  Grazie tanto!