Max & I went to see a Yankee Game today...Courtesy of 2-Pops (my dad). Thanks Pop!
We had a blast & enjoyed having some Mama/Son bonding time.
Ridin' the train.
My little Jeter fan.
Max lost his front tooth this morning. I love that goofy grin.
and beer (for Mama).
This shot is for mamalizza...
plus, you can see what awesome seats we had!!
Monday, July 28, 2008
My grandmother used to make these every summer. I don't think this is exactly how she did it, but it tastes damn delicious.
You will need some zucchini blossoms. I have heard that it is best to use the female flowers (the ones attached to a zucchini). But, I think either would work fine.
Next preheat the broiler, and finely chop 1/2 cup onion.
Heat 3 tablespoons of olive oil in a skillet. Add the onion & saute over medium heat for 4 minutes.
Add the zucchini blossoms,
& saute another minute, until they begin to wilt. Sprinkle with salt & pepper.
Next, place 7 large eggs in a mixing bowl,
add about a 1/4 cup of shredded parmesan cheese,
and a pinch of cayenne pepper.
Pour the egg mixture into the skillet, and cook until the bottom looks set.
Then, place under broiler, and cook a few more minutes, or until the top looks firm.
Slide the frittata out of the pan, and onto a serving plate.
Sunday, July 27, 2008
Friday, July 25, 2008
Tuesday, July 22, 2008
This recipe is from one of my favorite Italian cooks, Lidia.
You really can't go wrong making any of her recipes. DH & I love a romantic evening watching her on PBS.
This chicken dish is super easy, and super delicious. But, the people you make it for will think it's much more involved than it is. DH rated it his favorite dinner of 2008 (so far).
You will need 4 boneless, skinless, chicken breasts. These have been trimmed, and pounded thin.
Then, you need about 5-6 very thin, slices of prosciutto.
Tear the slices and place them on the chicken breast to cover them completely.
Next, use the back of a knife and pound the prosciutto to help it adhere to the chicken.
Do this with all 4 pieces.
Preheat the oven to 375, while you're getting everything else ready.
You will need a 1/3 cup of white wine,
a 1/2 cup of chicken stock,
and a small can of tomatoes.
The tomatoes should be crushed up with your hands, into a bowl, until they equal a 1/2 cup.
Heat 1 tablespoon butter, and 1 tablespoon olive oil in a large skillet.
Put some flour on a plate,
and dredge the chicken in the flour, covering completely, and then shake off any excess.
Place the chicken in the skillet, prosciutto side down, and saute for 2 minutes.
Flip, and cook another 3 minutes.
Then add the wine & swirl it around to lift up any brown bits on the bottom. Cook until it reduces slightly, about a minute, or two.
Next, add the chicken stock,
along with all, but 2 tablespoons of the tomatoes, and a few bits more butter.
Top each chicken breast with a few thin slices of fontina cheese. You'll need about 4 ounces total.
Add a dollop of the tomatoes to each piece,
and sprinkle with a little shredded parmesan cheese.
Put the whole pan in the oven, and bake for 10 minutes,
and this is what you get.